We all know that Butternut squash is good for us but sometimes it's hard to know what to do with it! Cue Eunice Power and her Baked Butternut Squash with Caponata and Feta Cheese dish.

Ingredients

  •  2 butternut squash

Caponata

For the aubergines:

  • 1 medium aubergines cut into 1 inch cubes
  • 2 tablespoons of olive oil

For the tomato sauce:

  • 1x400g / 14 oz. Italian plum tomatoes
  • 2 tablespoons olive oil
  • 2 cloves of garlic, finely chopped
  • Salt and black pepper

For the vegetables:

  • 2 tablespoons of olive oil
  • 2 stalks of celery, cut into 1cm cubes
  • 1 small onion, diced to 1cm cubes
  • 1 red pepper, cut into 1cm cubes
  • 45ml of white wine vinegar
  • 1 scant tablespoons of caster sugar
  • 1  tablespoons of capers, rinsed
  • 1 teaspoons of tomato puree
  • 5 green olives, pitted and rinsed
  • 100g feta cheese crumbled
  • 80 g Alfa sprouts to garnish

Method

We all know that Butternut squash is good for us but sometimes it's hard to know what to do with it! Cue Eunice Power and her Baked Butternut Squash with Caponata and Feta Cheese dish.

  1. Preheat the oven to 200C/400F/Gas mark 6.
  2. Place the squash on a baking tray and bake in the oven for 45 minutes until soft. Allow to cool, then cut in half length ways and scoop out the seeds from the centre, then set aside.

  3. Sprinkle the diced aubergine with 1 teaspoon of salt and leave to stand in a colander for 10mins. Wash and drain the aubergine then spread it in a single layer on a baking tray. Drizzle with olive oil and mix well to coat the aubergine evenly with oil.
  4. Bake in the oven until soft and golden, about 20 minutes, shaking the pan once or twice during cooking to keep the aubergine from sticking to the pan.
  5. Make the tomato sauce while the aubergines are baking. Empty the tins of tomatoes into a food processor and process until smooth. Heat the oil in a large pan (with lid) over medium heat.
  6. Add the garlic and anchovy and cook until the garlic is pale gold and the anchovy has melted into the oil. Add the tomatoes, cover partially with the lid (this helps with splattering) and cook, stirring occasionally, until the tomatoes have reduced down to a thick and concentrated sauce, about 15 minutes.
  7. Add the salt and pepper to taste. Transfer the sauce to a bowl and set aside.
  8. Cook the vegetables. Heat the olive oil in the rinsed out pan over a medium heat. Add the celery, onion and pepper dice and cook, stirring once or twice, until a translucent and tender, but still with a bit of a crunch, about 5 mins.
  9. Divide the caponata between the four butternut squash and return to the oven for 30 minutes.
  10. Sprinkle the feta cheese and alfa sprouts garnish.