One night I was cooking for a friend who had me over for dinner the night before. He served two of my favorite veggies -- broccoli and sweet potatoes. As it turns out, they were all I had in my house as well. Feeling like I couldn't serve the same to him the very next night, I hit the local veggie stand, not really knowing what I wanted. When I walked in, I saw the acorn squash piled high. Then I saw a bin of various dried fruits. The rest was improvisation. Feel free to play with the kinds of fruits, nuts and seasonings. The next time I make this I'll add some onions to give it a chutney flavor. Note that all these measurements are approximations. Adjust for your own tastes.
My Private Note
Units: US | Metric
- 1Preheat the oven to 425.
- 2Cut ends off squash, then halve it and remove the seeds.
- 3Place the squash flesh side down in a baking pan with 1/4 inch of water and cook for 45 minutes.
- 4In a sauce pan combine all remaining ingredients save the butter and salt.
- 5Cook until the liquid reduces by at least half and thickens.
- 6(Reduce further depending on your own tastes).
- 7Stir in butter until completely melted and mixed through.
- 8Taste and adjust with salt.
- 9When the squash are done, remove them from the water bath and spoon compote into the cavity left by the seeds.
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Nutritional Facts for Acorn Squash With Compote Stuffing
Serving Size: 1 (452 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 760.1
- Calories from Fat 366
- Total Fat 40.7 g
- Saturated Fat 10.2 g
- Cholesterol 30.5 mg
- Sodium 279.7 mg
- Total Carbohydrate 80.5 g
- Dietary Fiber 9.3 g
- Sugars 47.4 g
- Protein 8.9 g
The following items or measurements are not included: