Sicilian Pumpkin Caponata Recipe

Here’s the recipe for Sicilian Pumpkin Caponata! This autumn twist on the classic caponata brings in the sweetness of pumpkin with the traditional Sicilian sweet-and-sour flavor.

Ingredients

500 g pumpkin (preferably yellow or red, such as delica or butternut)
1 red onion (or white if you prefer)
1 celery stalk
100 g green or black olives (pitted)
30 g capers (rinsed)
100 ml white wine vinegar
1 tablespoon sugar
100 g cherry tomatoes (or tomato puree for a creamier sauce)
Extra virgin olive oil
Salt and pepper to taste
Fresh basil (optional, for garnish)

Instructions

Prepare the Pumpkin: Clean the pumpkin, removing the skin and seeds, and cut it into cubes of about 2-3 cm.
Fry the Pumpkin: In a pan, heat a generous amount of olive oil and fry the pumpkin cubes until golden. Drain on paper towels and set aside.
Make the Caponata Base:
- In another pan, heat a bit of oil and sauté the sliced onion and celery.
- Add the green olives (sliced), capers, and halved cherry tomatoes (or some tomato puree).
Combine the Pumpkin: Once the sauté is ready, add the fried pumpkin cubes to the pan.
Add the Sweet-and-Sour Flavor: Pour the white wine vinegar and sprinkle the sugar over the mixture, stirring until the sugar dissolves. Let the vinegar evaporate slightly for a balanced flavor.
Season with Salt and Pepper: Adjust the salt and pepper to taste, allowing it to cook for another 5 minutes on low heat to blend the flavors.
Let it Rest: Pumpkin caponata is even better if you let it rest for a few hours or even the next day. Before serving, you can garnish with fresh basil leaves.