Butternut Squash Caponata with Corbezzolo Honey

This butternut squash caponata is like the summery eggplant version but sweet-bitter. The Corbezzolo honey is uniquly bitterand herbaceous, and so we don’t use vinegar so as not to overpower it.

Ingredients

  • ¼ cups raisins

  • ⅓ dry red wine

  • 1 lb butternut squash, cut into 1-inch cubes

  • 1 yellow onion, cut into large dice.

  • 2 ribs celery, coarsely chopped

  • 1 head of fennel, coarsely chopped

  • 2 Tbsp toasted pine nuts

  • Corbezzolo honey

Directions

  • Put the raisins in a bowl and pour the wine over them to cover. Leave to soak for 30 minutes.

  • Meanwhile, heat olive oil in a large skillet over medium heat, and sautee the cubed squash for about 10 minutes.

  • Next, add the chopped onion to the pan and cook another 10 minutes.

  • Then, add the celery and fennel, cooking for another 10 minutes

  • Stir the mixture every few minutes to help the vegetables cook evenly. If it ever appears dry, add more olive oil

  • Strain the raisins, reserving the wine. Deglaze the pan with the soaking liquid and remove from heat.

  • Gently stir in the raisins and pine nuts, followed by a tablespoon or so of the Corbezzolo honey.

  • Serve with a drizzle of Corbezzolo honey.