Butternut squash compote/jam

6 servings
45 min
45 min


Number of serving: 6
2 1/2 cups roasted Butternut squash

1 cup Sugar

1/4 tspn Salt

2 cinnamon sticks

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


  • 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.


Butternut Squash Compote/Jam, photo 1
Butternut Squash Compote/Jam, photo 2


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