1 Cup Medium Diced Butternut Squash 1 Cup Medium Diced Zucchini 1 Cup Medium Diced Squash, Yellow 1 Cup Small diced Yellow Onion 4 Ounce Small diced Roasted Red Pepper 1 Tablespoon crushed Garlic 3 Tablespoon Chopped Parsley, fresh 2 Tablespoon Toasted Pine Nuts 2 Tablespoon Lemon Juice, fresh 2 Tablespoon drained, rinsed Capers 2 Tablespoon Tomato Paste 1 Tablespoon Red Wine Vinegar 2 Teaspoon Salt 1 1/2 Teaspoon Black Pepper
Heat saute pan until wisps of smoke start to come off, add oil and hard sear butternut squash. Remove from pan. Add onions and garlic and sweat in pan until soft. Add Zucchini, Squash and red peppers, cook until soft. Seasoning with salt and pepper throughout. Return butternut squash to the mix. Add tomato paste mix well to coat. Add pine nuts, capers and deglaze with vinegar. Add parsley, adjust seasoning and remove from pan. Cool it down.