Winter Squash With Anchovies — Recipes for Health
Andrew Scrivani for The New York Times
Adapted from a recipe in Clifford A. Wright’s book “Mediterranean Vegetables,” this is another Italian recipe for winter squash (or pumpkin, to Italians), this time from the southern region of Apulia. It’s a delicious contrast of sweet and savory. Serve it as a side dish, toss it with pasta or use it as a topping for squash blini. The seasoning is provided by the anchovies, capers and cheese, a salty contrast to the sweet squash (the recipe is not for you if you cannot eat salt).
Recipes for Health
Martha Rose Shulman presents food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat.
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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 and freshly ground pepper
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.
2. Add the squash, stir together, add about 1/4 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).
3. Transfer to a serving dish, sprinkle on the ricotta salata and serve.
Yield: Serves 6
Advance preparation: This dish can be made a day ahead and reheated on top of the stove.
Nutritional information per serving (6 servings): 154 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 7 grams monounsaturated fat; 2 milligrams cholesterol; 15 grams carbohydrates; 3 grams dietary fiber; 352 milligrams sodium (does not include salt to taste); 2 grams protein.
Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”
