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Acorn Squash with Puttanesca Sauce

Acorn Squash with Puttanesca Sauce Puttanesca sauce is a briney tomato sauce, originally made with capers and anchovies.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.

Serves 4-5.


  • 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


  1. Preheat oven to 400 degrees. Cut squashes in half and remove seeds. Rub interior of squash halves with 1 tablespoon of the olive oil.
  2. 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.
  3. 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.
  4. Stir in the tomatoes, water, tomato paste, olives, capers, parsley, honey, dulse, basil, red pepper flakes, and salt if needed. Bring to a simmer.
  5. Reduce heat to low, partially cover, and simmer 20 minutes, stirring once or twice. Spoon over squash. Serve with rustic bread.

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