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Pumpkin Caponata

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Pumpkin Caponata

Alex Guarnaschelli

Makes about 4 cups

2 medium pumpkins, peeled and cut into small cubes (about ½ inch)

1 tablespoon granulated sugar

¼ cup extra virgin olive oil

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 micro planed or grated

1 cup canned San Marzano 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

1.     Cook the pumpkin: Preheat the oven to 350F. In a medium bowl, toss the squash with the sugar 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, 15-20 minutes.

2.     In a small bowl, combine the red wine vinegar and the raisins. Set aside.

3.     Assemble the caponata: 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, 2-3 minutes. Transfer to a bowl and stir in the tomatoes, celery, capers and olives. Stir to blend. Refrigerate.

4.     When the pumpkin 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.