Butternut squash caponata recipe
 Sweet, sharp, tangy and rich – this caponata-style recipe swaps out traditional aubergine for a more filling autumnal squash. This recipe is part of a Vegetarian budget meal plan for two. In March 2023, this recipe was costed at an average of £2.84 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. This recipe batch cooks the roasted squash and caramelised onions which are also used in the Squash onion and spinach tart recipe. 1.1kg/2lb 6oz butternut squash, peeled, seeds removed, cut into chunks2 tbsp olive oil 4 onions, thinly sliced20g/¾oz capers½ tsp chilli flakes40g/1½oz raisins400g tin chopped tomatoes2 tbsp white wine vinegar10g/⅓oz chopped fresh parsleysalt and ground black pepper 1.1kg/2lb 6oz butternut squash, peeled, seeds removed, cut into chunks 2 tbsp olive oil 4 onions, thinly sliced 20g/¾oz capers ½ tsp chilli flakes 40g/1½oz raisins 400g tin chopped tomatoes 2 tbsp white wine vinegar 10g/⅓oz chopped fresh parsley salt and ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Toss the squash cubes in a tablespoon olive oil and season with salt and freshly ground black pepper. Spread out on the baking tray and roast for 25 minutes, or until tender and golden-brown on the edges. Set aside half of the roasted squash for the Squash onion and spinach tart recipe.Next, fry the onions. Warm a tablespoon olive oil in a large pan over a medium heat and add the onions. Cook, stirring, for 15–20 minutes, or until golden-brown and caramelised – you may need to add a few splashes of water while it’s cooking to prevent the onions sticking. Season with salt. Set aside half of the onions for the tart recipe (above).Add capers, chilli flakes and raisins to the remaining onions and keep frying for a minute or two, then add the tomatoes, season and simmer for 10 minutes, or until slightly reduced. Add the cooked butternut squash, vinegar and parsley and serve. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Toss the squash cubes in a tablespoon olive oil and season with salt and freshly ground black pepper. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Toss the squash cubes in a tablespoon olive oil and season with salt and freshly ground black pepper. Spread out on the baking tray and roast for 25 minutes, or until tender and golden-brown on the edges. Set aside half of the roasted squash for the Squash onion and spinach tart recipe. Spread out on the baking tray and roast for 25 minutes, or until tender and golden-brown on the edges. Set aside half of the roasted squash for the Squash onion and spinach tart recipe. Next, fry the onions. Warm a tablespoon olive oil in a large pan over a medium heat and add the onions. Cook, stirring, for 15–20 minutes, or until golden-brown and caramelised – you may need to add a few splashes of water while it’s cooking to prevent the onions sticking. Season with salt. Set aside half of the onions for the tart recipe (above). Next, fry the onions. Warm a tablespoon olive oil in a large pan over a medium heat and add the onions. Cook, stirring, for 15–20 minutes, or until golden-brown and caramelised – you may need to add a few splashes of water while it’s cooking to prevent the onions sticking. Season with salt. Set aside half of the onions for the tart recipe (above). Add capers, chilli flakes and raisins to the remaining onions and keep frying for a minute or two, then add the tomatoes, season and simmer for 10 minutes, or until slightly reduced. Add the cooked butternut squash, vinegar and parsley and serve. Add capers, chilli flakes and raisins to the remaining onions and keep frying for a minute or two, then add the tomatoes, season and simmer for 10 minutes, or until slightly reduced. Add the cooked butternut squash, vinegar and parsley and serve.