Winter Squash With Anchovies, Capers, Olives and Ricotta Salata
Published November 2, 2011
Andrew Scrivani for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
3 tablespoons extra virgin olive oil
1 medium onion, chopped
1 large garlic clove, peeled and crushed
3 anchovy fillets, preferably salted fillets, rinsed, soaked for 5 minutes in cold water, drained and chopped
2 tablespoons capers, rinsed, chopped if large
2 pounds peeled winter squash, cut in ¾-inch chunks about 7 cups
½ cup imported black olives, pitted
¼ ounce (1 tablespoon) freshly grated ricotta salata
Salt
freshly ground pepper
Nutritional analysis per serving (6 servings)
16 grams carbs; 2 milligrams cholesterol; 141 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 3 grams fiber; 453 milligrams sodium; 3 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the oil over medium heat in a large, lidded skillet and add the onion, garlic clove, anchovy fillets and capers. Cook, stirring, until the onion is tender, about 5 minutes. Remove the garlic clove and discard.
- Step 2
Add the squash, stir together, add about ¼ cup of water if the pan is dry, and cover the pan. Cook, stirring often, for about 30 minutes, until the squash is tender. Add the olives and continue to cook, stirring, for another 5 to 10 minutes. Season to taste with salt and pepper (you probably won’t need much salt).
- Step 3
Transfer to a serving dish, sprinkle on the ricotta salata and serve.
Advance preparation: This dish can be made a day ahead and reheated on top of the stove.
Private Notes
Comments
This was an interesting if a bit polarizing of a flavor combination - only half the table loved it, but we are used to sweet winter squash dishes over here. Followed the instructions as-is using butternut squash, and the consistency was perfect. Maybe my anchovies weren't high enough quality, but I couldn't quite seem to shake the fishy-ness despite the 5-min cold water soak.
A+++ on this one, as is. We used oil-cured olives, cut in half to distribute the salt and were lucky that our cheese seller had a ricotta stagionata from Baslicata, next to Puglia, and it was the perfect garnish. But I can see feta working in a pinch, too. We used sweeter honey nut squash, which worked fine and amplified the sweet-sour aspect. Yes, it's unusual and if you like your buttered and brown sugared, it is not for you!
I made this with a kabocha and it was becoming soft and mushy in 10 minutes.
A+++ on this one, as is. We used oil-cured olives, cut in half to distribute the salt and were lucky that our cheese seller had a ricotta stagionata from Baslicata, next to Puglia, and it was the perfect garnish. But I can see feta working in a pinch, too. We used sweeter honey nut squash, which worked fine and amplified the sweet-sour aspect. Yes, it's unusual and if you like your buttered and brown sugared, it is not for you!
This was an interesting if a bit polarizing of a flavor combination - only half the table loved it, but we are used to sweet winter squash dishes over here. Followed the instructions as-is using butternut squash, and the consistency was perfect. Maybe my anchovies weren't high enough quality, but I couldn't quite seem to shake the fishy-ness despite the 5-min cold water soak.
I made this with a kabocha and it was becoming soft and mushy in 10 minutes.