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Pumpkin Caponata - Print
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Pumpkin Caponata


  • 1 each onion diced
  • 4 cups pumpkin or butternut squash
  • 3 oz carrot juice
  • 2 Tablespoons minced garlic
  • 2 Tablespoons honey
  • 1 Tablespoon butter
  • 1/8 teaspoon fennel pollen
  • 1 teaspoon fennel fronds
  • 1/2 cup pomegranite seeds
  • 2 oz blue cheese
  • 1 oz pecans roasted
  • 3 oz or as needed extra virgin olive oil


  • Heat a large skillet (not aluminum) to medium high heat and add 3 oz olive oil. Add onion, season with salt and sauté until transparent. Toss in minced garlic.
  • Add squash and carrot juice with honey and slowly simmer adding water as needed until squash is tender. Do not add too much water or the mixture will become soupy.
  • Once the squash is soft but still holding its shape stir in fennel pollen, fronds and butter.
  • Garnish with pomegranate, blue cheese and pecans.