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Prep 10 mins
Cook 45 mins
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.
- Preheat the oven to 425.
- Cut ends off squash, then halve it and remove the seeds.
- Place the squash flesh side down in a baking pan with 1/4 inch of water and cook for 45 minutes.
- In a sauce pan combine all remaining ingredients save the butter and salt.
- Cook until the liquid reduces by at least half and thickens.
- (Reduce further depending on your own tastes).
- Stir in butter until completely melted and mixed through.
- Taste and adjust with salt.
- When the squash are done, remove them from the water bath and spoon compote into the cavity left by the seeds.