Peperonata is made with a wide range of sweet and/or hot peppers, along with onions, garlic and sometimes olives or mushrooms. It is a robust sauce that is used in this recipe as a topping on ground beef or butternut squash.
1 ½teaspoonsanchovy paste or 2 anchovy filets(optional)
salt & pepper to taste
1mediumbutternut squash
2 tablespoonsRomesco sauce(optional)
Instructions
Heat olive oil in a large (12-inch skillet or saute pan over high heat. Preheat oven to 375 degrees.
2-3 tablespoons olive oil
Add the peppers and onions to the skillet and saute, stirring often, for about 5 minutes. Add the garlic and saute quickly being careful not to burn the garlic (only needs about 30 seconds. Add anchovy paste to skillet if you’re using it.Season with salt and pepper.
1 1/2 to 2 cups assorted sweet peppers, 1 medium onion, 3 cloves garlic, 1 1/2 teaspoons anchovy paste or 2 anchovy filets, salt & pepper to taste
Lower the heat to medium and continue cooking until the onions are translucent and the peppers are soft (about another 10 minutes).
While the peppers are cooking cut the squash in half and place on baking sheet flesh-side down. Cook squash at 400 degrees for about 30 minutes.
1 medium butternut squash
Season to taste with salt and pepper.
salt & pepper to taste
Check to see if squash is done by poking flesh with a fork and if it gives easily it is done.
Serve the peperonata as a topping on ground beef or sausage with the squash on the side topped with Romesco sauce (or just butter).
2 tablespoons Romesco sauce
Video
Notes
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