Butternut squash caponata

Directions

1. Toss the butternut squash cubes with a nice dousing of olive oil and a generous sprinkling of salt. Spread in a single layer on a rimmed baking sheet, and roast in a 425F oven until just tender, around 25 minutes.
2. Put the raisins and vinegars in a small bowl and set aside.
3. While the squash is roasting you can do the rest of the vegetable chopping. Then, in a large pan, heat 2 Tbs. olive oil over medium high heat until shimmering. Stir in the onions and cook until soft, 3-5 minutes. Add the fennel and garlic and cook for another 5-7 minutes until they've started to turn golden.
4. Add the maple syrup, the vinegars, the raisins, the squash cubes, and about 1/2 tsp. salt to the onion mixture. Reduce the heat to medium and cook for a couple of minutes, stirring until the squash is quite coated with the rest of the flavors.
5. Stir in the tomatoes, olives, and capers. Turn the heat down to medium-low, and cook uncovered, stirring frequently, until the mixture is thick and almost sticky, the vegetables quite tender and almost falling apart, 15-20 minutes. Taste and adjust salt and pepper to taste. You can also adjust the amount of syrup and vinegar to suit your tastes.
6. Allow to cool to room temperature and serve at room temp. It should keep in the fridge for several days, and the flavors will just get nicer as it sits (to a certain extent, we're not talking 60 day aged caponata, or anything here). Use as you would eggplant caponata: on bruschetta, sandwiches, with meats and fish, on a pizza with some goat cheese...you name it.