Kabocha Squash Purée with Caponata
Ingredients
1 kabocha squash
1 onion
4 garlic
4 olive oil
2 aubergine
500 grams tomatoes
3 red wine vinegar
2 capers
2 tsp. sugar
1 pinch seasoning
5 olive oil
Instructions
STEP 1/10
Halve the squash.
Cut the aubergine into 1 cm cubes.
Peel and coarsely chop the onion and garlic.
Quarter the tomatoes.
STEP 2/10
Connect the mini chopper attachment to the hand blender.
Fit the blade to the chopper attachment.
Line the baking tray with parchment paper.
Pre heat the oven to 180°C.
STEP 3/10
Add Ingredients 1 (squash) onto the baking tray, flat side down.
Bake for 1 hour at 180°C.
STEP 4/10
Add Ingredients 2 (onion, garlic) to the mini chopper.
Pulse until chopped.
STEP 5/10
Add Ingredients 3 (oil) to the saucepan.
Heat over a medium high heat.
STEP 6/10
Add Ingredients 4 (aubergine) to the saucepan.
Add the chopped onion and garlic to the saucepan.
Cook for 15 minutes, stirring occasionally.
STEP 7/10
While the vegetables are cooking add Ingredients 5 (tomato) to the mini chopper.
Pulse until they are evenly chopped.
Add to the pan.
STEP 8/10
Add Ingredients 6 (vinegar, capers, sugar, seasoning) to the pan.
Simmer for 15 minutes.
STEP 9/10
Once the squash has baked remove it from the oven.
Scoop out the seeds and discard.
Scoop out the flesh and place into a large bowl.
Fit the masher attachment to the hand blender.
Add Ingredients 7 (oil) to the large bowl.
Mash until a smooth purée is formed.
Spoon the purée into a serving dish.
Spoon the caponata onto the purée.
Serve.
STEP 10/10
Top with toasted pine nuts and basil leaves.
Kabocha Squash Purée with Caponata
Ingredients
1 kabocha squash
1 onion
4 garlic
4 olive oil
2 aubergine
500 grams tomatoes
3 red wine vinegar
2 capers
2 tsp. sugar
1 pinch seasoning
5 olive oil
Instructions
STEP 1/10
Halve the squash.
Cut the aubergine into 1 cm cubes.
Peel and coarsely chop the onion and garlic.
Quarter the tomatoes.
STEP 2/10
Connect the mini chopper attachment to the hand blender.
Fit the blade to the chopper attachment.
Line the baking tray with parchment paper.
Pre heat the oven to 180°C.
STEP 3/10
Add Ingredients 1 (squash) onto the baking tray, flat side down.
Bake for 1 hour at 180°C.
STEP 4/10
Add Ingredients 2 (onion, garlic) to the mini chopper.
Pulse until chopped.
STEP 5/10
Add Ingredients 3 (oil) to the saucepan.
Heat over a medium high heat.
STEP 6/10
Add Ingredients 4 (aubergine) to the saucepan.
Add the chopped onion and garlic to the saucepan.
Cook for 15 minutes, stirring occasionally.
STEP 7/10
While the vegetables are cooking add Ingredients 5 (tomato) to the mini chopper.
Pulse until they are evenly chopped.
Add to the pan.
STEP 8/10
Add Ingredients 6 (vinegar, capers, sugar, seasoning) to the pan.
Simmer for 15 minutes.
STEP 9/10
Once the squash has baked remove it from the oven.
Scoop out the seeds and discard.
Scoop out the flesh and place into a large bowl.
Fit the masher attachment to the hand blender.
Add Ingredients 7 (oil) to the large bowl.
Mash until a smooth purée is formed.
Spoon the purée into a serving dish.
Spoon the caponata onto the purée.
Serve.
STEP 10/10
Top with toasted pine nuts and basil leaves.