Squash Caponata

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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