Squash Caponata

Ingredients

• 2 medium butternut squash, peeled and cut into small cubes (about 1/2-inch)
• 1 tablespoon granulated sugar
• 3 tablespoons extra-virgin olive oil, divided
• Kosher salt
• 1 tablespoon dried oregano
• 3 tablespoons red wine vinegar
• 2 heaping tablespoons golden raisins
• 1 medium onion, peeled and finely chopped
• 2 cloves garlic, peeled and grated
• 1 cup canned San Marzano whole plum tomatoes, drained of their liquid and broken into small pieces
• 3 medium-size stalks celery, cut into thin rounds
• 2 large zucchini, halved lengthwise and thinly sliced
• 1 tablespoon capers, drained
• 12 green olives, preferably Cerignola, pitted and chopped

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