Roast squash and turnips to give a winter veg twist to the popular Italian dish caponata. With five of your 5-a-day, it's packed with goodness
Ingredients
- 200g squash, peeled and cubed
- 250g turnips, peeled and cubed
- 1 ½tbsp olive oil
- 2 leeks, finely sliced
- 2 garlic cloves, crushed
- 2tbsp balsamic vinegar
- 1tbsp capers, rinsed
- 2tbsp black olives, chopped
- 2tsp raisins
- ½ x 400g can plum tomatoes
- small handful of basil leaves
- crusty bread, to serve
Method
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Heat the oven to 200C/180C fan/ gas 6. Toss the squash and turnips in a roasting tin with half the oil and seasoning. Roast for 20-25 mins, until soft and charred at the edges.
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Heat the remaining oil in a large pan over a medium heat. Season and fry the leeks for a few minutes, until softened slightly. Add the squash, turnips, garlic and vinegar, and cook for about 2 mins until sticky. Stir in the capers, olives, raisins and tomatoes, fill the can with water, swill it around and add that, too. Reduce for 15-20 mins, partially covered with the lid, until the veg is tender. Stir in most of the basil and season. Scatter over the rest of the basil and serve with crusty bread.