Acorn Squash Compote

    3 hours

    My family says this puree tastes just like pumpkin pie. It lasts about 2 months in the refrigerator or 6 months in the freezer.

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    Serves: 48 

    • 3 acorn squash, halved and seeded
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground ginger
    • 1/2 teaspoon ground cloves
    • 200g dark brown soft sugar
    • 250ml apple juice, or as needed

    Prep:20min  ›  Cook:1hr40min  ›  Extra time:1hr cooling  ›  Ready in:3hr 

    1. Preheat an oven to 200 C / Gas 6.
    2. Fill two 20x30cm baking dishes with 2.5cm of water each. Place three acorn squash halves cut-side down into each baking dish. Bake in the preheated oven until the squash is very tender and the skin begins to separate from the flesh, about 1 hour. Remove, discard the water, and set aside until cool enough to handle.
    3. Scoop the acorn squash flesh from the skins and into a blender. Add the cinnamon, nutmeg, ginger and cloves. Puree until thick and smooth. Scrape the squash into a heavy-bottomed saucepan, and stir in the dark brown soft sugar and apple juice. Cook and stir over medium-low heat until thickened, 40 to 45 minutes. Cool completely before packing into freezer-safe containers. Store in the freezer up to 6 months.

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