Caramelised Fennel Sardine and Chilli Linguine

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Butternut squash caponata

This stew-like spread can be used on bruschetta or tucked into sandwiches – try it in a toasted sandwich with mozzarella. It also works really well on pizza or stirred through pasta.

Serves 8
1 medium butternut squash, peeled, seeded, and cut into small cubes
Olive oil
3 tbsp raisins (preferably golden)
3 tbsp red wine vinegar
1 tbsp balsamic vinegar
1 onion, chopped
3 garlic cloves, crushed
1 fennel bulb, finely chopped
1 tbsp maple syrup
1 tin of chopped tomatoes
3 tbsp green olives, chopped
3 tbsp capers, rinsed
Salt and black pepper

1 Toss the butternut squash cubes in olive oil and sprinkle generously with salt. Spread in a single layer on a baking sheet and roast at 210C/425F/gas mark 7 until just tender – about 25 minutes.

2 Put the raisins and vinegars in a small bowl and set aside.

3 Heat 2 tbsp oil in a large pan over a medium heat until shimmering. Stir in the onion and cook until soft, 3-5 minutes. Add the garlic and fennel and cook for another 5-7 minutes until they turn golden.

4 Add the maple syrup, the vinegar and raisins, squash cubes and about ½ tbsp salt. Reduce the heat to medium and cook for a couple of minutes, stirring until the squash is coated with the rest of the flavours.

5 Stir in the tomatoes, olives and capers. Turn the heat down to medium-low and cook uncovered for 15-20 minutes, stirring frequently until the mix is thick and almost sticky, the vegetables tender and nearly falling apart. Taste for seasoning.

6 Cool to room temperature and serve. It will keep in the fridge for several days as the flavours develop.

Recipe supplied by Emily Vikre, fiveandspice.com

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