Winter Squash With Anchovies, Capers, Olives and Ri

Name: Winter Squash With Anchovies, Capers, Olives and Ricotta Salata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 3/4-inch chunks about 7 cups; 1/2 cup imported black olives, pitted; 1/4 ounce (1 tablespoon) freshly grated ricotta salata; Salt; freshly ground pepper

Servings: persons

1
Heat the oil over medium heat in a large, lidded skillet and add the onion, garlic clove, anchovy fillets and capers.
2
Cook, stirring, until the onion is tender, about 5 minutes.
3
Remove the garlic clove and discard.
4
Add the squash, stir together, add about 1/4 cup of water if the pan is dry, and cover the pan.
5
Cook, stirring often, for about 30 minutes, until the squash is tender.
6
Add the olives and continue to cook, stirring, for another 5 to 10 minutes.
7
Season to taste with salt and pepper (you probably wont need much salt).
8
Transfer to a serving dish, sprinkle on the ricotta salata and serve.

148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Winter Squash With Anchovies, Capers, Olives and Ricotta Salata falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Winter Squash With Anchovies, Capers, Olives and Ricotta Salata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions