Leaving My Comfort Zone.
I have loved Caponata di Melanzane (eggplant) since I was young; my godfather’s family served it whenever we visited them in Vermont. His Sicilian parents grew all their vegetables when he and his siblings were young — I’ve heard tell of their green thumbs. My aunt shared the recipe with my mother and she, too, started making it at home. It was — and still is — pure comfort food for me. But sometimes you need to leave your comfort zone.
There are other types of caponata depending on the season and region of Sicily. A seasonal version that we have come to love is Caponata di Zucca, made with pumpkin, butternut squash, or other varieties of orange-fleshed squash. It is distinctly sweet and sour — or agrodolce — and, traditionally, the pumpkin is either deep or shallow fried. I tried it shallow fried and was not happy with the different levels of doneness of the pumpkin, and I was ambivalent about using so much olive oil. I opted for a simpler and healthier method: roasting the pumpkin. This wonderful dish is perfect for your holiday celebrations.
~ David
Caponata di Zucca
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Ingredients
- 1 pound (or more) peeled and cubed pumpkin (see notes)
- extra virgin olive oil
- kosher salt (I use Morton’s), to taste
- freshly ground black pepper, to taste
- 3 1/2 tablespoons red wine or apple cider vinegar
- 2 tablespoons sugar
- 1 large red onion, peeled and sliced pole-to-pole
- 1/4 cup golden raisins
- 1 cup pitted Castelvetrano olives, halved lengthwise
- 2 ribs celery, sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup pine nuts
- 3 tablespoons capers, rinsed
- 1/2 cup tomato passata, or tomato sauce
- 1/2 cup water
Instructions
- Preheat the oven to 400°F.
- Cut the pumpkin in half from stem end to flower end. Scoop out all the seeds and stringy parts, then peel each half. (If you peel the pumpkin before halving it, you run the risk of it slipping out of your hand and the knife/peeler slipping into your hand.) Cut the flesh into equal-sized pieces for even cooking. Pie pumpkins often don’t have thick flesh; I cut my pieces to 1/2-inch thick by about 1-inch square.
- Toss the pumpkin pieces with 2 tablespoons olive oil, then season with salt and pepper. Spread on a baking sheet (line it with parchment, if you want) and roast for 20 minutes, or until tender and golden. Larger/thicker cubes of pumpkin or butternut squash will take longer — up to 45 minutes. Set aside.
- While the pumpkin is roasting, dissolve the sugar in the vinegar along with 2 tablespoons water. Whisk until completely dissolved. Set the dressing aside.
- Place the raisins in a bowl and cover with warm water to soak for at least 10 minutes.
- Heat 3 tablespoons olive oil in a large skillet. Thinly slice the onions and add them to the skillet and cook them over medium heat until golden brown — 10-12 minutes.
- Stir in the olives, celery, parsley, pine nuts, capers, and tomato passata to the onions. Squeeze the soaked raisins dry and add to the skillet. Season the mixture with salt and pepper and let it cook over medium-low heat, stirring occasionally, for 10 minutes, adding the water half at a time to keep it moist.
- Stir in the vinegar and sugar mixture. Add the cooked pumpkin to the pan and stir gently until everything is coated well. Cook for a few more minutes, then serve warm or at room temperature. Can be made a day in advance.
- Makes 4-5 cups.
- Notes:
- — The weight given for the pumpkin cubes is after peeling and scooping the seeds. A 2-pound pie pumpkin yielded about 1 1/4 pounds cubes.
- — You can use any type of pumpkin or winter squash: kabocha, butternut, etc.
© 2025 Copyright Cocoa & Lavender
Mimi Rippee
December 14, 2024 at 5:48 amOh boy this sounds incredible!!! I wish my husband would eat this kind of thing. If there’s a hint of vinegar he runs.
Cocoa & Lavender
December 14, 2024 at 8:20 amWe had a friend who wouldn’t eat anything with vinegar… No mayonnaise, no mustard… Nothing! I can’t imagine life without it. Maybe you need to make this for luncheon with your friends?
Mad Dog
December 14, 2024 at 6:46 amThat looks amazing and a perfect antidote to turkey!
Cocoa & Lavender
December 14, 2024 at 8:20 amYou are absolutely right, Mad Dog — this would be perfect with turkey.
angiesrecipes
December 14, 2024 at 7:05 amThat looks mouthwatering and as I am a huge fan of pumpkin, I know I would devour this dish.
Cocoa & Lavender
December 14, 2024 at 8:20 amMark and I eat the whole batch for dinner sometimes, Angie! I can’t believe how much fun I’m having with pumpkin and squash this year.
Karen (Back Road Journal)
December 14, 2024 at 8:05 amA really nice combination of flavors. It has to go very well with many dishes.
Cocoa & Lavender
December 14, 2024 at 8:21 amThank you, Karen. It is versatile and lots of fun to have at the table as it has so much color.
Barb
December 14, 2024 at 8:27 amWhat a great way to use pumpkin or squash! It looks wonderful and sounds delicious, and is certainly healthy. I like the idea of roasting the pumpkin instead of frying it.
David Scott Allen
December 14, 2024 at 9:29 amRoasting it made all the difference for me, Barb! When I fried it, half the pieces were undercooked and it made for a less enjoyable meal. I’ve now done it this way five or six times and I’m really happy with the results. One time, I accidentally overroasted the pumpkin a little bit (it was brown on the outside) and it still tasted fantastic!
Kelly | Foodtasia
December 14, 2024 at 11:51 amI’m so intrigued by the combination of flavors – especially the sweetness the pumpkin adds. How would you serve it? Perhaps with some crostini? Merry Christmas to you and all of your loved ones!
Cocoa & Lavender
December 16, 2024 at 8:24 amHi Kelly — this is served more as a salad or side dish (probably one of many on a Christmas spread). I don’t think it wouldn’t work well on crostini. Mark and I just divide the batch and eat it for dinner. Merry Christmas to you, too.
Valentina
December 14, 2024 at 12:24 pmI think there’s not much better than comfort food full of family memories! And this dish is clearly all that and then some. Delicious! 🙂 ~Valentina
Cocoa & Lavender
December 16, 2024 at 8:25 amThis dish is one of those comfort dishes that you just never knew you needed! Wishing you all a wonderful-filled and peaceful holiday.
Cocoa & Lavender
December 18, 2024 at 4:44 amIt is certainly a nice addition to our comfort food compendium.
Eha Carr
December 14, 2024 at 1:33 pmOh David! I am not a pumpkin fan but I absolutely love this! My favourite is butternut, very popular and always available here . . . and there is no problem getting anything else. Have to check your kind of olives against what we have here, and . . . :)!
Cocoa & Lavender
December 18, 2024 at 4:43 amThis works beautifully with butternut, Eha!
FEL!X
December 14, 2024 at 6:08 pmI also like the traditional Caponata with eggplants, but your pumpkin version sounds delicious as well!
Cocoa & Lavender
December 18, 2024 at 4:42 amIt’s so completely different, Felix — worth a try!
David
December 14, 2024 at 7:43 pmCan’t wait to make this! I’ll hope to give it a try this week. My only fear is that I won’t want to share it with anyone.
Cocoa & Lavender
December 18, 2024 at 4:41 amWant to know a secret? You don’t have to share! 🙂 Thanks, David,
Ronit Penso
December 15, 2024 at 11:19 amCaponata is a favorite of mine, and I make it often, especially in the summer, but I’ve never made it with pumpkin, and am very intrigued by this version. Definitely saving, and hope to try it soon! 🙂
Cocoa & Lavender
December 18, 2024 at 4:40 amUntil this version, I had only known the eggplant version which is such a wonderful recipe. Now I have two.
Velva-Evening with A Sandwich
December 16, 2024 at 5:59 amDelicious! I’ve never really worked with pumpkin. This dish is inspiring. I always love the idea of roasting over frying because roasting really brings out the natural sweetness. You have another winner here.
V.
Cocoa & Lavender
December 18, 2024 at 4:40 amThanks, Velva — roasting really does intensify the flavors — I love it.
Jeff the Chef
December 16, 2024 at 7:38 amThis is beautiful! I was recently putting together a menu, and wanted a pumpkin soup that wasn’t pureed, and could find almost nothing, and now here’s one that looks absolutely fabulous! The ship has sailed on that other menu, but I’ll be keeping this in my back pocket.
Cocoa & Lavender
December 18, 2024 at 4:39 amThanks, Jeff —this is a perfect recipe if you are looking for a salad to accompany your meal.
shirley S
December 17, 2024 at 11:37 amDelicious recipe. Thank you for sharing.
Cocoa & Lavender
December 18, 2024 at 4:38 amThank you, Shirley!
Raymund
December 17, 2024 at 12:34 pmWhat a beautiful story about Caponata di Melanzane and the memories it brings! Your take on Caponata di Zucca sounds perfect for holiday gatherings, especially with its balance of sweet and sour. I’m sure it’ll become just as comforting for anyone who tries it!
Cocoa & Lavender
December 18, 2024 at 4:37 amThat is my hope, Raymund!
sherry
December 18, 2024 at 3:54 amI like to peel my pumpkin after it has been roasted So much easier! This sounds like a tasty dish David.
happy festives!
sherry
Cocoa & Lavender
December 18, 2024 at 4:37 amHi Sherry — I actually tried roasting with the skin and, for this recip, I prefer peeling first for both texture and browning. For other preparations, I agree with you.
Gerlinde de Broekert
December 20, 2024 at 8:51 pmI love eggplant but I like your pumpkin version. How would it be with butternut squash.?
Frank | Memorie di Angelina
December 21, 2024 at 7:29 amYou may have left your comfort zone, but you’re entered mine! This sounds fabulous. I’m definitely going to give this a go. and soon.
2pots2cook
January 11, 2025 at 9:00 amNow, this is beautiful! Must give it a try! Thank you David!