Puttanesca sauce is a briney tomato sauce, originally made with capers and anchovies. We have kept the capers, and substituted dulse seaweed powder for the anchovies. It’s a very Mediterranean combination that goes well with many dishes like this.
- 2 medium acorn squashes
- 3 Tbsp olive oil (divided use)
- 1 small onion, chopped
- 1 small green bell pepper, chopped
- 2 cloves garlic, minced
- 1-15 oz can diced tomatoes with juice
- 1 1/4 c water
- 2 Tbsp tomato paste
- 1/2 c Kalamata olives, pitted, chopped
- 2 Tbsp capers, rinsed and drained
- 3 Tbsp fresh minced parsley
- 1 Tbsp honey
- 1 tsp dulse (optional)
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes
- salt as needed
- Preheat oven to 400 degrees. Cut squashes in half and remove seeds. Rub interior of squash halves with 1 tablespoon of the olive oil.
- Place squash halves cut-side down in a baking dish lined with parchment paper. Roast 30 minutes, or until just tender. Allow to stand until just cool enough to handle, then remove peel and dice squash in 1/2 inch pieces. Cover to retain warmth.
- In a heavy pot, heat the remaining 2 tablespoons of olive oil over medium high heat. Add the onion and bell pepper; saute 5 minutes. Add the garlic. Saute another 30 seconds.
- Stir in the tomatoes, water, tomato paste, olives, capers, parsley, honey, dulse, basil, red pepper flakes, and salt if needed. Bring to a simmer.
- Reduce heat to low, partially cover, and simmer 20 minutes, stirring once or twice. Spoon over squash. Serve with rustic bread.