Winter caponata
- ⏱ 1 hour 5 minutes
- Medium
- Serves 1
- 👥 2-cook recipe
Roasted pumpkin and toasted seeds are served with caramelised onions, olives, capers, sultanas, vinegar, honey and crisp sage.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Winter caponata
0/0
COOK 1COOK 2
1Slice the onions
2Fry the sage
In a frying pan, heat a generous glug of neutral oil
Add the sage leaves, taking care as they will spit...
Drain on kitchen paper
3Plate and serve
+ 11 more steps in the app
Winter caponata
0/0
COOK 2COOK 1
1Slice the onions
Thinly slice the red onions
2Fry the sage
3Plate and serve
+ 11 more steps in the app
Ingredients
- 1 Delica pumpkin (cored, seeds saved, and cut into 2-3 cm slices)
- 1 handful sage leaves
- 2 red onions (thinly sliced)
- 1 tbsp capers
- 1 tbsp pul biber chilli flakes
- 150 g green olives
- 1 tbsp golden sultanas
- 50 ml red wine vinegar
- 50 g honey
- neutral oil, to taste
- olive oil, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Slice the onions COOK 1
- Thinly slice the red onions
2. Fry the sage COOK 2
- In a frying pan, heat a generous glug of neutral oil
- Add the sage leaves, taking care as they will spit due to their water content, and cook until crisp
- Drain on kitchen paper
3. Prepare the pumpkin COOK 1
- Core the Delica pumpkin, save the seeds, and cut it into 2-3 cm slices
4. Heat the oven COOK 2
- Heat the oven to 200°C fan
🤝 Cook 2 takes over at the oven.
5. Roast the pumpkin COOK 2
- On a baking tray, toss the pumpkin slices with a little olive oil to coat
- Season with salt and roast for 10–20 minutes, or until the pumpkin is tender
6. Caramelise the onions COOK 1
- In a frying pan, warm a generous dash of olive oil and add the onions with a pinch of salt
- Cook, stirring, for around 40 minutes until deep golden brown and caramelised
- Add a splash of water if they start to stick
🤝 Cook 2 hands over the sage.
7. Lower the oven COOK 2
- Turn the oven down to 180°C fan
8. Season the seeds COOK 2
- On a baking tray, toss the squash seeds with a little oil and 1 teaspoon of pul biber
9. Toast the seeds COOK 2
- Roast the seeds for 10 minutes or until toasted and crisp
10. Finish the sauce COOK 1
- Add the capers, remaining chilli flakes, green olives, sultanas, vinegar and honey and mix well
🤝 Cook 2 hands the frying pan to Cook 1.
11. Plate and serve BOTH
- Arrange the squash slices on a platter
- Top with the sauce and the fried sage leaves
See it in action
Two phones, one kitchen — ticking a step on one updates the other instantly.
More two-cook recipes
Cook this with your co-chef
Open Winter caponata in Nommer and the checklists above land on your two phones — ticks sync live, handoffs get called out, and everything finishes at the same time. Free on iOS and Android.