There are over forty varieties of butternut squash and it is but one branch of the vast squash family. In this recipe, the roasted butternut squash is combined with vegetable caponata, a sweet, sour and pungent relish with Sicilian roots. The pecan nutmeat crust adds a slight crunch and richness to the dish.
Butternut Squash
1 thin butternut squash. Peel and slice only the neck into six 1/2 inch thick rounds.
2 tablespoons of balsamic vinegar
1 tablespoon of tamari
1 tablespoon of fresh rosemary, minced
1/4 teaspoon of sea salt
2 tablespoons of olive oil
Preheat oven to 400º F. Mix all ingredients and spread out on a parchment-lined baking sheet. Bake for 25 minutes or until squash is tender and lightly browned. Reserve.
Vegetable Caponata
1 cup green beans, trimmed and cut into 1/2 inch pieces
1/2 cup yellow sweet onions, diced
1/2 cup zucchini, diced
1/2 cup yellow squash, diced
1 1/2 cups of fresh tomatoes, diced
1 bay leaf
1/4 teaspoon of sea salt
2 teaspoons of extra virgin olive oil
2 tablespoons of balsamic vinegar
1 tablespoon of capers
4 Kalamata olives, pitted and chopped
1/2 cup fresh basil leaves, stemmed and chopped
1/4 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper flakes
1/4 cup dried black currants
1/2 teaspoon garlic, minced
Pecan Crust
1 1/2 cups toasted pecans
1/4 cup fresh mint leaves
1 1/2 teaspoons Dijon mustard
1/4 teaspoon sea salt
1 tablespoon scallions, minced
1 tablespoon water
Mix together all the ingredients. Place in a baking dish, cover and bake for 40 to 50 minutes at 400º F. Reserve.
Place all ingredients in a food processor and pulse until a textured paste is formed. Form into 6 flat patties.
Assembly
On a parchment-lined baking sheet, arrange the butternut squash in a single layer and scoop 1/3 cup of caponata on each disc. Place a pecan patty on top of the caponata. Bake for 10 minutes at 400º F. Serve immediately.