This is our go-to squash recipe, a Fall/Winter Caponata, where, instead of eggplants, you use butternut squash. Corbezzolo Honey is the secret ingredient of the recipe, giving this dish the perfect balance between sweet and bitter notes. Yes, because while all the other honey brings sweet pleasantries, Corbezzolo honey rocks your taste buds with exotic, bitter, herbal flavor. Butternut Squash Caponata is the rockstar side dish for all our autumn and winter dinner parties, starting from Thanksgiving all the way to Valentine’s Day!
SERVES: 4 to 6 people
TIME: About 45 minutes
1/4 cup Zibibbo raisins, soaked at least 15 minutes in 1/3 cup of red wine
4 tablespoons of Extra Virgin Olive Oil
1 yellow onion (medium diced)
2 ribs of celery (medium diced)
2 cups butternut squash (peeled and diced into 1-inch cubes)
1/2 cup fennel (medium diced)
2 tablespoons Corbezzolo Honey (plus more for garnish)
Sea salt and freshly cracked pepper
- In a large pan, heat over medium-high heat the oil. Toss in the onions, season with salt, and stir to coat. Cook for 4-5 minutes, or until onions are just starting to brown.
- Add celery, squash, and fennel. If the pan seems dry, add a few more tablespoons of olive oil. Season with salt and pepper. Cook for approximately 30 minutes, or until the squash is fork-tender.
- Toss in the raisins and about a tablespoon of the soaking wine. Add Corbezzolo Honey and adjust seasoning.
- Plate the butternut squash, drizzle with more honey and serve.