Autumn Caponata

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 2 medium yellow onions, quartered and sliced
• 3/4 cup olive oil
• 1 (14 ounce) can tomato puree
• 1/2 cup dry red wine
• 1/2 cup sugar
• 2 butternut squash, peeled, seeded and diced
• 3/4 cup balsamic vinegar
• 1 head celery, peeled of strings and diced
• 1/2 lb pitted green olives, chopped
• 1 -1 1/2 ounce capers
• 1/2 cup parsley, chopped
• 1/4-1/2 cup pine nuts
• sea salt
• fresh ground black pepper

Recipe

• 1 sauté onion in olive oil. add tomato puree, wine, sugar. simmer 30 minutes.
• 2 add the squash and vinegar to the tomato sauce. stir well and taste for seasoning.
• 3 blanch celery in boiling water then drain and dip into ice water. drain again and add to the mixture.
• 4 add capers, parsley, olives, and pine nuts for final five minutes.
• 5 let cool. better the next day. serve with additional salt and pepper and a drizzle of very good olive oil.