Squash Caponata

Recipe courtesy Alex Guarnaschelli
Show: Alex's Day Off Episode: Vegetarian Delights
TOTAL TIME: 40 min
Prep: 20 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 cups
LEVEL: Easy

ingredients

  • 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
  • 1 tablespoon capers, drained
  • 12 green olives, preferably Cerignola, pitted and chopped
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

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, 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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

3

Newest Ratings and Reviews

Read all 3 reviews

  • on September 18, 2011

    Flag

    Disappointing,

    I could tell when the zucchini was in the oven there was way too much oregano. Maybe I was a little heavy handed with the oregano, but that is all we could taste in this dish. We simply could not eat it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 09, 2011

    Flag

    Delicious. Sweet and Sour! Very easy to make

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 03, 2011

    Flag

    Watching Chef Alex make all the recipes on this show today was amazing. I definitely wanted to make this recipe; however, reading the recipe it appears there is an error. Chef Alex cut yellow zucchini and put them into the bowl raw and the squash that are cubed/roasted are not listed in the ingredients on the recipe! Looking at the picture you can see the difference between the squash squares that are roasted and the half moon yellow zucchini.
    I will attempt based on the TV show viewing!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.