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

  1. Prepare the Pumpkin: Clean the pumpkin, removing the skin and seeds, and cut it into cubes of about 2-3 cm.
  2. 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.
  3. 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).
  4. Combine the Pumpkin: Once the sauté is ready, add the fried pumpkin cubes to the pan.
  5. 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.
  6. 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.
  7. 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.

Tips

  • Pumpkin caponata can be served warm or at room temperature. It’s perfect as an appetizer, side dish, or even a main course with rustic bread!

Enjoy your meal! Let me know how it turns out if you give it a try!