This butternut squash caponata is one of our go-to recipes during the fall and winter months. Just like the summertime eggplant version, this dish balances sweet, savory, and sour notes into an indulgent Italian side. Creamy chunks of sweet squash meet onion, celery, fennel, pine nuts, and wine-soaked Zibibbo raisins, that all get showered in an extra special ingredient: Corbezzolo honey. This rare honey is truly remarkable. Known as “Strawberry Tree” in English or “Oli Oni” in Sardinian, it’s known for its uniquely bitter, herbaceous aroma. There’s no other honey like it! The only acidity in this caponata comes from the succulent Zibibbo raisins and their soaking wine. That’s plenty for this dish, you don’t want to overpower the Corbezzolo honey. Add a splash of red wine vinegar, if you really are a vinegar lover.
SERVES: 4 to 6 people
TIME: 45 minutes
Ingredients
- Zibibbo raisins, ¼ cup / 40g
- Dry red wine, ⅓ cup / 90ml
- Extra Virgin Olive Oil, 4 tbsp, plus more as needed
- Butternut squash or pumpkin, peeled and cut into 1-inch cubes, 4 cups / 500-550g
- Fine sea salt, to taste as needed
- Yellow onion, 1 medium, coarsely chopped (about 1 cup / 150g)
- Celery, 2 ribs, coarsely chopped (about ½ cup / 70g)
- Fennel, ½ medium, coarsely chopped (about ½ cup / 100g)
- Pine nuts, 2 tbsp
- Corbezzolo honey, 2 tbsp, plus more to serve
Preparation
- Put the Zibibbo raisins in a small bowl and pour the dry red wine over them to cover. Leave to soak for at least 30 minutes.
- Meanwhile, heat the extra virgin olive oil in a large, heavy-bottomed pan over medium heat. Add the cubed squash or pumpkin and stir to coat in the oil. Sprinkle with fine sea salt and cook for ten minutes, stirring every so often.
- Next, add the chopped onion to the pan and cook for another ten minutes.
- Then, add the celery and fennel, cooking for ten minutes longer. Season with fine sea salt to taste. Stir the mixture every few minutes to help the vegetables cook evenly. If it ever appears dry, add more extra virgin olive oil.
- By now, the vegetables should’ve softened and the squash should be fork-tender. Strain the Zibibbo raisins, reserving their wine. Turn off the heat and deglaze the pan with a few tablespoons of the Zibibbo soaking liquid.
- Gently stir in the strained raisins and pine nuts, followed by a tablespoon or so of Corbezzolo honey. Taste and adjust seasoning.
- Transfer to a serving dish and drizzle with additional Corbezzolo honey.
Sounds delicious. I will definitely try this recipe.