Best Squash Caponata Recipes

Summer Squash Caponata image

Provided by David Tanis

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 15

Extra-virgin olive oil
1 1/2 pounds medium green zucchini, cut into 3/4-inch cubes
Kosher salt and black pepper
1 1/2 pounds yellow summer squash, cut into 3/4-inch cubes
1 large onion, diced (about 1 1/2 cups)
6 celery stalks, diced (about 1 cup)
Pinch of red-pepper flakes
1 tablespoon granulated sugar
3 tablespoons red- or white-wine vinegar
2 tablespoons medium capers, rinsed, soaked in cold water for 10 minutes and drained
24 green olives, such as Castelvetrano or Cerignola, for garnish
6 hard-boiled eggs (9-minute), for garnish
Italian parsley leaves, for garnish
Basil leaves, for garnish
12 (1/2-inch) slices Italian or French bread, toasted

Steps:

Pour 1/2 inch olive oil into a large, wide skillet over medium-high heat. When oil is hot, add enough zucchini to cover bottom of pan. Season lightly with salt and pepper. Let zucchini sizzle and brown slightly. Cook, stirring, until softened, about 5 minutes. Remove to a large bowl with a slotted spoon. Continue cooking zucchini and summer squash in batches, adding oil to the pan as necessary.
In the same skillet, cook the onions over medium-high heat, stirring, until softened, 5 to 7 minutes. Add celery and cook for 2 to 3 minutes more. Season with salt and pepper and transfer onion mixture to bowl with zucchini.
To the bowl, add red-pepper flakes, sugar, vinegar and capers. Toss gently together. Taste and adjust, making sure the seasoning is bright, with a balanced sweet-sour flavor. Leave for 10 to 15 minutes and taste again. (If time permits, let the flavors marry for an hour or more before serving. The caponata may be refrigerated for up to 2 days; bring to room temperature to serve.)
Transfer mixture to a large platter. Top with olives and hard-cooked eggs, halved or quartered. Garnish with parsley and basil leaves. Serve at room temperature with toasted bread for making crostini.

Squash Caponata image

Provided by Alex Guarnaschelli

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 14

2 medium butternut squash, peeled and cut into small cubes (about 1/2-inch)
1 tablespoon granulated sugar
3 tablespoons extra-virgin olive oil, divided
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 grated
1 cup canned San Marzano whole plum tomatoes, drained of their liquid and broken into small pieces
3 medium-size stalks celery, cut into thin rounds
2 large zucchini, halved lengthwise and thinly sliced
1 tablespoon capers, drained
12 green olives, preferably Cerignola, pitted and chopped

Steps:

Preheat the oven to 350 degrees F.
In a medium bowl, toss the squash with the sugar and 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 to 20 minutes.
In a small bowl, combine the red wine vinegar and the raisins. Set aside.
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 to 3 minutes. Transfer to a bowl and stir in the tomatoes, celery, zucchini, capers, and olives. Stir to blend. Refrigerate.
When the squash 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.

Ciabatta Pizza with Squash Caponata image

Provided by Rachael Ray : Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 18

1/4 cup extra-virgin olive oil
1 1/2 pounds yellow squash and/or zucchini, small dice
1 medium onion, red or yellow, chopped
4 cloves garlic, thinly sliced
1 small red chile, Fresno or Holland, chopped or thinly sliced
2 ribs celery, finely chopped
1 cubanelle pepper, chopped
1 small red bell or sweet red frying pepper, seeded and chopped
Kosher salt and freshly ground black pepper
1/2 cup Sicilian green olives, chopped
2 to 3 tablespoons golden raisins
2 to 3 tablespoons capote capers, drained and chopped
1 tablespoon white balsamic vinegar, or a splash of dry wine
1 (14-ounce) can tomato sauce
A handful flat-leaf parsley, finely chopped
A few leaves fresh basil, torn
1 large loaf ciabatta bread, split horizontally
2 1/2 cups (10-ounce package) shredded provolone, or 1/2 pound caciocavallo cheese, shredded

Steps:

Preheat the oven to 450 degrees F.
Heat the extra-virgin olive oil in a pot over medium-high heat. Add the zucchini, onions, garlic, chile, celery, cubanelle pepper, red bell pepper, and salt and pepper, to taste. Cook about 10 to 12 minutes to soften vegetables. Add in the olives, raisins, and capers once the veggies start to give off their juice. Add the vinegar, then tomato sauce. Reduce heat to a simmer. Stir in the parsley and basil to finish.
Arrange bread on a large baking sheet and top with an even, thick layer of caponata. Then top that with an even layer of cheese and bake for 5 minutes to brown and melt the cheese. Cut each 1/2 loaf into 3 large squares of bread pizza.