Vegetarian Meals

Squash Caponata

I have been obsessed with the idea of a “one pot wonder” for many years. A few years back when I worked for my friends at Babyccino Kids, I was thrilled to get the opportunity to request a “one pot wonder” from the amazing recipe developers over at Abel and Cole! The result was this absolutely delicious Squash Caponata that the lovely Esther and I got to film at the Able and Cole test kitchen in London.

(Let me just throw out into the universe for a moment that a cooking show would be an absolute DREAM of mine!! Gah!!)

This recipe cooks quite a bit longer than my usual hungerpot (30-40 minutes), but the result is worth it! This is a perfect, easy recipe for autumn.

We had SO much fun making this video (back in 2015!) and the recipe is incredible. I am posting the recipe from Able and Cole below as it isn’t readily available otherwise online.

(PS: This is not sponsored by either Abel and Cole or Babyccino. It is just a fantastic recipe that I want to share!)

Abel and Cole's Squash Caponata

Print Recipe


  • a royal 1 tbsp of olive oil
  • 1 butternut squash, chopped
  • 1 red onion, diced
  • 2 red peppers, chopped
  • 2 garlic cloves, diced
  • 4 vine tomatoes, chopped
  • 150g (one skint cup) quinoa, rinsed
  • sea salt & freshly ground pepper
  • 300 ml (1 and 1/3 cup) vegetable stock
  • 2 tbsp red wine vinegar
  • 25g (a handful) raisins
  • 80g (1 cup) black olives
  • Garnish:
  • a handful of chopped chervil
  • feta



add all ingredients to the pot and add lid


cook over medium heat whilst stirring often


cook for 30-40 minutes until squash is cooked through


(remove lid if necessary to cook off extra water)

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