Squash and Apple Compote

Squash and Apple Compote

Adapted from Kim Boyce’s Good to the Grain by My Little Blue Heron

Cold weather is settling in: Time to get your compote on. This gorgeous compote can accompany a main dish, veggies, grains, poultry, veal or can be part of breakfast, topping pancakes, waffles or hot cereal.

I chose an organic butternut squash and a variety of apples. If you don't do dairy, you can sub vegan butter (I like “Myokos” brand, and if brown sugar isn’t your jam, try some coconut sugar.

The flavors are pure, and you won’t need cinnamon unless you absolutely must and can’t do without. A rarity, I don’t add spices to this recipe.

You'll have to stay with this one. It requires "being there", being with it. Think of it as a meditation!

This recipe will make a few cups. It’s best served warm or at room temperature. Keep it in the fridge for up to a week. This will be a great addition to the usual accompaniments at your next gathering. And this is a great dish to bring to a pot luck!

Sending love,

jane

Squash and Apple Compote

Equipment: 12 inch sauté pan, kitchen scale, measuring spoons and cups

Ingredients:

3 Tbsp. unsalted butter (or for dairy-free, “Myokos” brand vegan butter)

15 oz. peeled and cut into ½-3/4” pieces, butternut squash (preferably organic)

½ tsp. scant kosher salt

1 ½ lb. peeled and cut into same sized as squash (1/2-3/4”) pieces apples, tart or

of your preference, (preferably organic or local)

6 Tbsp. dark brown sugar (or substitute coconut sugar)

3 Tbsp. (or to taste) apple cider vinegar

Procedure:

Melt butter in 12-inch sauté pan over med-high heat

Add squash and salt and toss to coat with butter and let cook without stirring for a few minutes.

Toss and let cook for another few minutes without stirring until you see the squash is beginning to brown. If it’s not, the heat isn’t high enough. If the butter is browning, the heat is too high. Make adjustments.

Add apples and sugar and toss to coat. Let sit for a minute and then reduce heat to medium-low. Cook for about 10 minutes. Apples will release liquid.

Increase heat again to medium high and cook, stirring every couple of minutes for about 20 minutes. If it's drying out, add water, 1 Tbsp. at a time, as needed. Salt to taste.

The apples and squash should become dark and look caramelized.

Add apple cider vinegar, the final elixir that lifts the flavor from the butter. Beautiful.

Serve warm or at room temperature.