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Soy-Glazed Red Grape Caponata and Butternut Squash
Serves
Serves 12
About
Here’s a simple tip to keep your menu fresh and seasonally focused. Instead of going straight to those classic seasonal dishes everyone expects, try doing the opposite. Pick a favorite from another season and reinvent it with ingredients that are fresh and in season right now. This Soy-Glazed Red Grape Caponata with Butternut Squash, created by Chef Christian Hallowell is a perfect example. Caponata is a southern-Italian summertime classic. But Chef Christian reinvented it with two favorite fall ingredients, replacing the traditional eggplant with roasted butternut squash and grapes and adding a Curry-Miso Soy Dressing to tie it all together. Kikkoman® Less Sodium Soy Sauce enhances the umami and rich, roasted flavors, and our Rice Vinegar adds a bright, fresh note to this new seasonal-makeover classic.Ingredients
For Caponata
2 cups California Flame seedless grapes, sliced in half
2 cups butternut squash, peeled, diced ¾ inch
¼ cup Styrian pumpkin seed oil
1 sprig fresh rosemary
¼ cup olive oil
2 ½ cups sweet onion, diced ½ inch
2 ½ cups celery, diced ½ inch
2 ½ cups red bell pepper, diced ½ inch
½ cup Castelvetrano olives, pitted
¼ cup pine nuts
¼ cup tomato paste
¼ tsp Chinese five spice
¼ cup apple cider vinegar
½ cup Kikkoman® Less Sodium Soy Sauce
1 tbsp honey
¼ tsp kosher salt, divided
¼ tsp cracked black pepper
For Curry-Miso Soy Dressing
Makes 6 oz
3 tablespoons tahini
2 tablespoons Kikkoman® Rice Vinegar
1 tablespoon distilled white vinegar
2 tablespoons water
1 ½ tablespoons maple syrup
2 teaspoons Kikkoman® Less Sodium Soy Sauce
1 1/2 teaspoons miso
1 teaspoon La Boite® Bombay N.3
2 teaspoons finely chopped fresh cilantro
Directions
- Toss the squash and grapes in a bowl with the rosemary and pumpkin seed oil. Place on a lined sheet pan and roast in a preheated 425-degree F oven for 30 minutes, stirring halfway. The grapes should begin to caramelize, and the squash should be nicely roasted and a bit firm. After cooking, allow everything to cool on the pan.
- Heat the olive oil in a large skillet over medium heat until shimmering. Sauté the onions and celery until they are translucent. Add the red pepper, olives, pine nuts, tomato paste, and Chinese five spice. Stir to incorporate.
- Deglaze the pan with the vinegar, soy sauce, and honey. Season with salt and pepper. Let cool.
- Toss the roasted squash and grape mixture with the caponata.
- For Curry-Miso Soy Dressing: Place all the ingredients into a small bowl and whisk until emulsified.
Recipe created in partnership with Chef Christian Hallowell, Delta Air Lines
