🍂 Funky Pumpkin EP.1 – Pumpkin Caponata ❤️ Welcome to Funky Pumpkin, the series where together with @cookwithfez we crown the queen of fall! 🧡Let's start with this Sicilian-inspired caponata 🙌 #giallozafferano #giallozafferanolovesitaly #Pumpkin #Caponata #VegetarianRecipes 📝 Ingredients: 5 ½ cups long Neapolitan pumpking, chopped (800 g) 2 red onions 2 celery stalks 2 tablespoons pine nuts 2 tablespoons raisins 2 tablespoons Taggiasca olives Chili flakes, to taste Chili-infused extra virgin olive oil, to taste 2 tablespoons apple vinegar or honey vinegar 1 tablespoon sugar 1 cup packed fresh basil leaves 3 ¼ cups seed oil for frying (750 ml) Extra virgin olive oil, for sautéing 👉 Serve with blue cheese and fresh bread 👩‍🍳 Preparation: Cut the squash into ¾-inch (2 cm) pieces. Fry the squash in seed oil at 350°F (175°C) for about 4–5 minutes. Don’t overcook – it should keep its shape. Drain excess oil on paper towels. Then, roast the fried squash in the oven at 420°F (215°C) f...