Butternut squash compote/jam

PreviousNext

Starter

6 servings

Easy

1 h 30 m

Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe

Ingredients

• 2 1/2 cups roasted Butternut squash
• 1 cup Sugar
• 1/4 tspn Salt
• 2 cinnamon sticks
• 2 cloves
• 2 cardamoms
• 1 inch piece ginger grated well
• 1 pinch of crushed red pepper
• Juice and jest of one orange
• 2 tblspns Apple Cider vinegar

You may like

Butternut squash tartiflette - a cheese and bacon delight

Preparation

• 1. Place all the ingredients in a large pot and cook on medium low heat until the squash is very very soft.
  
  (It does not take any time to cook the squash since the cubes are roasted in the oven and soft to touch)
• 2. Stir occasionally about 30 mins or so until the sugar has formed a nice syrup and mixed into the pulp of the squash all the flavors have melded well together. Remove the whole spices with a fork and toss them out. Remove from heat and mash the large pieces with a masher
• 3. When it cools down a bit, tranfer to an air-tight container and store in fridge
• 4. Serve it at room temperature sweet with a slice of cheese or smear some creamy cheese over crusty bread.

Questions

Photos of members who cooked this recipe