Butternut Squash with Corbezzolo Honey

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, Corbezzolo honey is a BITTER honey. While all the other honeys bring sweet pleasantries, Corbezzolo arrives with a bang. A bang that rocks your taste buds with exotic, bitter, herbal flavor. This is not like any honey you know. It is the non-conformist of the honey world.

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!

It is very easy and it will make 6 people very happy.


1/4 cup Raisins soaked for 15 (or more) minutes in 1/3 cup of Red Wine
Extra Virgin Olive Oil
1 medium yellow onion (medium diced)
Sea salt and freshly cracked pepper
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)


  1. In a large pan over medium-high heat, add 4-5 tablespoons of olive 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.
  2. Toss in the 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.
  3. Toss in the raisins and about a tablespoon of the soaking wine. Toss with the Corbezzolo Honey and adjust seasoning with salt.
  4. Plate the butternut squash, drizzle with more honey and serve.

2 Comments Add yours

  1. Sue Yiannakis says:

    Sounds delicious. I will definitely try this recipe.

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