| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 medium butternut squash, peeled and cut into small cubes (about 1/2-inch)
- 1 tablespoon granulated sugar
- 3 tablespoons extra-virgin olive oil, divided
- Kosher salt
- 1 tablespoon dried oregano
- 3 tablespoons red wine vinegar
- 2 heaping tablespoons golden raisins
- 1 medium onion, peeled and finely chopped
- 2 cloves garlic, peeled and grated
- 1 cup canned San Marzano whole plum tomatoes, drained of their liquid and broken into small pieces
- 3 medium-size stalks celery, cut into thin rounds
- 2 large zucchini, halved lengthwise and thinly sliced
- 1 tablespoon capers, drained
- 12 green olives, preferably Cerignola, pitted and chopped
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, toss the squash with the sugar and half of the olive oil. Season with salt and stir in the oregano. Arrange the squash in a single layer on a baking sheet and place it in the center of the oven. Cook until the squash is tender but still holds its shape and is somewhat firm, 15 to 20 minutes.
- In a small bowl, combine the red wine vinegar and the raisins. Set aside.
- Heat a medium skillet and add a little of the remaining olive oil. When it begins to smoke lightly, add the onions and garlic. Season with salt and cook until they are translucent, 2 to 3 minutes. Transfer to a bowl and stir in the tomatoes, celery, zucchini, capers, and olives. Stir to blend. Refrigerate.
- When the squash is cooked, remove from the oven and allow it to cool. Stir it into the onion mixture. Stir in the raisins and vinegar. Taste for seasoning. Refrigerate until ready to serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 198 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 6 g |
| Sugar | 12 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 849 mg |
Reviews
AMAZING!! After reading connie’s review, sat down with the ingredient list from this recipe and re watched the show, making notes on amounts and technique. While the butternut was in the oven w/1 T EVO, salt, pepper, 1 T dried oregano; I soaked 1/2 C raisins in 1/3 C red wine vinegar while chopping and preparing the other ingredients. No yellow squash available so just peeled & chopped 2 zucchini, chopping the celery small for easier chewing. Ended up using a whole 14 oz can of chopped tomatoes with liquid My butternut took 40 min to soften in the oven and then I added the entire raisin-vinegar mixture. This is my first experience with butternut squash. It turned out great. Next time may add crispy bacon or ham, even though it is a veggie delight as is. THANKS Connie
This recipe is very good. From watching the episode, I knew Alex roasted a butternut squash. I added 2 yellow (or summer squash and 2 zucchini which I roasted only slightly so they still had some crunch. Instead of adding the can of San Marzano tomatoes, I used some of the left over sauce from the eggplant parmigiano recipe in this episode and added 2 raw scallions. (The sauce contained the tomatoes, sautéed onions and garlic. The recipe does not say to add the raisins or vinegar. I added the raisins, tasted it several times and ended up adding about 2/3 of the vinegar. All of the vinegar would have been too much. I would definitely make this again with these modifications.
very good. made with butternut squash instead of zuchini. left out the olives and capers, but sprinkled with grated romano cheese when served. Yummy! even better the next day.
I enjoyed this recipe. From watching the show, I knew that the squash roasted with sugar and oregano was the butternut, even though it wasn’t listed in the ingredients. I thought the butternut was the best part! We are adding more vegetables to our diet and this was a nice recipe to add to the file.
please correct the errors in the recipe!
Just watched a replay on Alex’s Day Off of her Eggplant Lasagna, Squash Caponata & Portebello Mushrooms. Loved watching Alex & can’t wait to try the recipes tonight, everything looked delectable! I bet I have the perfect bottle of red wine to go with this dinner. Can’t wait for dinnertime!(p.s. thank you to those who advised about the butternut squash; errors can happen when ya get excited to post, we’re all human!
WOW! Everyone loved this dish. It was so simple to make and the perfect blend of flavors were doing a happy dance in my mouth.
I made the entire meal as shown on this particular episode and not only did everything taste fantastic, it was all very beautiful too! My son, Tom (40) came to dinner that evening with his fiance and when he saw the display on the table he just stood there in shock. That’s why I’ve dubbed this meal my: “Shock and Awe” dinner.
i wish that errors in the recipe would be reviewed and corrected promptly. i had a number of observations on another cooking show/not food network where omissions that i’d mentioned were immediately fixed.
this recipe looks good and is an interesting take on the classic caponata. plan to try it. i really enjoy alex’s cooking approach and menus.
this recipe looks good and is an interesting take on the classic caponata. plan to try it. i really enjoy alex’s cooking approach and menus.
This recipe is a mess! I want to make this, but good thing I read the reviews. I had to watch the episode again to get the instructions and ingredients correct. I do look forward to trying this.
I haven’t made the dish, but to clarify, she did roast 3 lb of butternut squash (chopped in what looked like 1/2 inch squares) with oregano and a Tbsp of sugar. Everything else in the recipe looks accurate.