Roasted Winter Vegetable Caponata

Name: Roasted Winter Vegetable Caponata
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Ingredients: 200 g butternut squash, peeled and cubed; 250 g turnips peeled and cubed; 1 1/2 tbsp olive oil; 2 leeks, finely sliced; 2 clove Garlic; 2 tbsp balsamic vinegar; 1 tbsp capers, rinsed; 2 tbsp black olives chopped; 2 tsp raisins; 1/2 can can plum tomatoes; 1 handful small handful of basil leaves; 1 loaf crusty bread to serve

A hearty, seasonal twist on the classic Sicilian dish, featuring roasted squash and turnips simmered in a sweet and tangy tomato sauce. This vibrant vegetable medley is perfect as a sophisticated side dish or a light main served with warm, crusty bread.

Servings2 Portions

Prep Time15 Mins

Cook Time45 Mins

Difficulty

Easy

Ingredients

butternut squash, peeled and cubed
200 g
turnips peeled and cubed
250 g
olive oil
0.5 tbsp
leeks, finely sliced
2
Garlic
2 clove
balsamic vinegar
2 tbsp
capers, rinsed
1 tbsp
black olives chopped
2 tbsp
raisins
2 tsp
can plum tomatoes
0.5 can
small handful of basil leaves
1 handful
crusty bread to serve
1 loaf

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/gas 6). Place the cubed squash and turnips in a roasting tin, drizzle with half of the olive oil, and season well with salt and pepper. Roast for 20–25 minutes, or until the vegetables are tender and starting to char at the edges.

While the vegetables are roasting, heat the remaining oil in a large pan over medium heat. Add the sliced leeks and a pinch of salt, then fry for 5–8 minutes until they have softened significantly.

Stir the roasted squash, turnips, crushed garlic, and balsamic vinegar into the pan with the leeks. Cook for about 2 minutes, stirring constantly, until the vinegar reduces and the vegetables look glossy and sticky.

Add the capers, chopped olives, raisins, and plum tomatoes to the pan. Fill the empty tomato can halfway with water, swirl it around to get every bit of juice, and add that to the pan as well.

Simmer the mixture for 15–20 minutes, partially covered with a lid, until the sauce has thickened and the vegetables are completely tender. Stir in most of the basil leaves and adjust the seasoning to your preference.