The chefs at Miraval Berkshires transform an Italian classic—caponata—typically made with eggplant into a vibrant fall appetizer using butternut squash instead. All the savory flavors of onion, garlic, peppers, and fennel are included in this dish that delights our guests with its elegance and simplicity. Consider sprinkling it with micro-basil to add a colorful nutritional boost.

• 6 thick slices artisan wholegrain bread, halved, and then griddled or toasted
• 1 1/2 cups Butternut Squash Caponata (recipe follows)
• 1/2 cup fresh burrata
• 8 leaves fresh basil
• Red pepper flakes

To assemble each tartine, spread burrata on each toasted bread half, followed by 2 tablespoons of caponata. Garnish with a shower of basil and a few flakes of red pepper. Serve immediately.
Makes 6 servings; Serving Size: 2 half slices

Butternut Squash Caponata

• 1 1/2 pounds butternut squash, peeled, trimmed, halved, seeded, and cut into 1/2-inch dice
• 1/4 cup extra-virgin olive oil
• Fine sea salt
• Freshly ground black pepper
• 6 garlic cloves, minced
• 1 medium-large yellow onion, cut into 1/2-inch dice
• 1 large fennel bulb, trimmed, halved lengthwise, cored, and cut into 1/2-inch dice
• 1 medium red bell pepper, seeded and deribbed, and cut into 1/2-inch dice
•  rib celery, trimmed, and cut into 1/2-inch dice
• 2 tablespoons finely chopped fresh basil leaves
• 2 tablespoons red wine vinegar
• 2 tablespoons honey
• 2 tablespoons tomato paste
• 1/3 cup water

In a large bowl, toss the butternut squash with 2 tablespoonsof the olive oil. Season with 1/2 teaspoon each of salt andpepper. Set aside.

In a large sauté pan, warm the remaining 2 tablespoons of oil over medium heat. Swirl to coat the bottom of the pan. Add the garlic, onion, fennel, bell pepper, and celery. Sauté,stirring frequently, until the vegetables are soft but not brown, 5 to 7 minutes. Add the basil and season with salt and pepper. Add the vinegar, and stir to combine, scraping up any bits clinging to the bottom of the pan. Stir in the honey, tomato paste, and water. Using a silicone spatula, add in the butternut squash.

Simmer, partially covered, until the squash is fork-tender, stirring occasionally, 12 to 15 minutes longer. Remove from the heat. The caponata can be made up to 3 days in advance. Transfer to a covered container and refrigerate.

V | gf | df | ef | nf Makes about 4 cups; Serving Size: 1/3 cup