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Pepperonata Saute in a skillet

Pepperonata Side Dish Sauté as a topping for veggies or proteins

Course Side Dish
Cuisine Italian
Keyword keto sauces, low carb sauces, pepperonata, Romesco
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4
Calories 183kcal
Author dorothy stainbrook


  • 2-3 Tbsp olive oil
  • 1 1/2 to 2 cups assorted sweet peppers chopped
  • 1 medium onion roughly chopped
  • 3 cloves garlic minced
  • 1 1/2 tsp anchovy paste or 2 anchovy filets (optional)
  • salt & pepper to taste
  • 1 medium butternut squash
  • 2 Tbsp Romesco sauce (optional)


  • Heat olive oil in a large (12-inch skillet or saute pan over high heat. Preheat oven to 375 degrees.
  • 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.
  • 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.
  • Season to taste with salt and pepper.
  • Check to see if squash is done by poking flesh with a fork and if it gives easily it is done.
  • Serve squash as a bed topped with pepperonata and provide Romesco sauce on the side to top off the saute. You could also serve the squash as a side dish without the pepperonata on top, and then just use the Romesco as a topping for the squash alone as an enhanced side dish.


Calories: 183kcal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sugar: 8g