Servings: 6

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Yucatan Tapenade


1 Delicata Squash
1/4 cup olive oil or vegetable oil
1 clove garlic, minced
1/2 cup diced onion
1/2 cup diced green bell pepper
1 medium Jicama, peeled & chopped
2 cups chopped tomatoes
3 tablespoons white wine vinegar
1 tablespoon lemon juice
1 tablespoon chopped fresh basil, or 1 teaspoon crushed dried basil
2 teaspoons capers
1 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon hot sauce


Bake the squash in a 350-degree oven for 40 to 50 minutes or until tender.  Let cool.  Cut the squash into halves lengthwise.  Scoop the pulp from the shell and set aside.

Heat the oil in a large skillet.  Add the garlic, onion, and bell pepper and sauté until tender.  Stir in the squash pulp, jicama, tomatoes, vinegar, lemon juice, basil, capers, salt, pepper and hot sauce.  Bring mixture to a boil.

Reduce the heat and simmer, uncovered, for 20 minutes, stirring occasionally.   Serve hot or chilled.

Source: The Purple Kiwi Cookbook, By Karen Caplan