Servings: 6

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Cowboy Caviar


1 Frieda’s Delicata Squash
1/4 cup olive oil or cooking oil
1 clove garlic, minced
1/2 cup diced onion
1/2 cup diced green bell pepper
1 medium Frieda’s Jicama, peeled and chopped (about 2 1/2 cups)
2 cups chopped tomatoes
3 tablespoons white wine vinegar
1 tablespoon lemon juice
1 tablespoon chopped Frieda’s Fresh Basil, or 1 teaspoon Crushed dried basil
2 teaspoons capers
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon bottled hot pepper sauce


Bake Delicata Squash in a 350-degree oven for 40 to 50 minutes, or till tender.  Cool.  Scoop pulp from shell; set aside. In large skillet heat oil; add garlic, onion, and bell pepper; cook over medium heat 5 minutes or till onion is tender. Stir in squash pulp, Jicama,  tomatoes, and remaining ingredients. Bring mixture to boiling; reduce heat. Simmer, uncovered, 20 minutes, stirring occasionally. Serve hot or chilled.