Rebecca’s Recipe of the Week: That Squash You Got in the Share Several Weeks Ago… | Canalside Community Food

Is it still sitting about in your kitchen? Here is what to do with it.

Anchovies, capers and cheese combine with the soft, unctuous texture of the squash to make a thick, salty sauce for pasta, or serve it as a main course with a vibrant multi-coloured salad of greens, red radicchio and herbs. It’s good hot or cold. This Italian recipe from Apulia can be prepared with winter squash such as the little greeny-orange one we got a few weeks ago, or a butternut, or a pumpkin.

Winter Squash With Anchovies, Capers, Olives and Cheese
Serves 4

Ingredients

2 pounds winter squash or pumpkin
3 tablespoons olive oil
1 medium onion, chopped
1 large garlic clove, peeled and crushed
3 anchovy fillets, rinsed, soaked for 5 minutes in cold water, drained and chopped
2 tablespoons capers, rinsed, an chopped if large
½ cup black olives
2 tablespoons grated strong-flavoured, hard cheese
freshly ground pepper

Preparation

Cut the squash in half and remove the seeds. Peel the squash if you like, or leave it unpeeled, as you prefer. Cut it into 1-inch chunks.

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.

Add the squash, stir together, add about 1/4 cup of water if the pan seems dry, and cover. Cook, stirring often, for 20-30 minutes, until the squash is tender. Add the olives and continue to cook, stirring regularly, for another 5 to 10 minutes. Season to taste with pepper.

Transfer to a serving dish, sprinkle on the cheese and serve.

Recipe adapted from Martha Rose Shulman, New York Times Cooking.