Adapted from a recipe in Clifford A. Wright’s book “Mediterranean Vegetables,” this is another Italian recipe for winter squash (or pumpkin, to Italians), this time from the southern region of Apulia. It’s a delicious contrast of sweet and savory. Serve it as a side dish, toss it with pasta or use it as a topping for squash blini. The seasoning is provided by the anchovies, capers and cheese, a salty contrast to the sweet squash (the recipe is not for you if you cannot eat salt).
- 3 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 1 large garlic clove, peeled and crushed
- 3 anchovy fillets, preferably salted fillets, rinsed, soaked for 5 minutes in cold water, drained and chopped
- 2 tablespoons capers, rinsed, chopped if large
- 2 pounds peeled winter squash, cut in 3/4-inch chunks about 7 cups
- ½ cup imported black olives, pitted
- ¼ ounce (1 tablespoon) freshly grated ricotta salata
- freshly ground pepper
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
138 calories; 8 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 2 grams protein; 2 milligrams cholesterol; 222 milligrams sodium
- Heat the oil over medium heat in a large, lidded skillet and add the onion, garlic clove, anchovy fillets and capers. Cook, stirring, until the onion is tender, about 5 minutes. Remove the garlic clove and discard.
- Add the squash, stir together, add about 1/4 cup of water if the pan is dry, and cover the pan. Cook, stirring often, for about 30 minutes, until the squash is tender. Add the olives and continue to cook, stirring, for another 5 to 10 minutes. Season to taste with salt and pepper (you probably won’t need much salt).
- Transfer to a serving dish, sprinkle on the ricotta salata and serve.
- Advance preparation: This dish can be made a day ahead and reheated on top of the stove.