philosokitchen

an italian cook around the world

  • Home
  • recipes
    • My Authentic Italian Recipes
    • appetizers
    • pasta rice & Co.
    • entrées
    • sides
    • desserts
    • Soups
    • salads
    • sauces & jarred goods
    • slow cooked
    • FASTER THAN 45 MIN
    • vegetarian
    • vegan
    • gluten free
    • paleo
  • travelogs
    • foodie travels
    • chronicles of italian cooks
  • MERCHANDISING
  • food story
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY
  • Shop
You are here: Home / Gluten Free / SPICY BUTTERNUT SQUASH COMPOTE with cayenne pepper and rosemary

SPICY BUTTERNUT SQUASH COMPOTE with cayenne pepper and rosemary

01/31/2015 by Filippo Trapella Leave a Comment

Butternut squash compoteWinter rhymes with slow cooked and braised meats (do you feel the rhyme?!?). Here I suggest you a fragrant butternut squash compote: it is excellent as an accompaniment for slow cooked meats, like a pot roast or pulled pork. The secret to make a yummy compote is to measure out the balance between sweet and spicy. Usually I prepare the butternut squash compote portions in advance: in this way it will be ready in a few minutes during all the cold season!

If you like my recipes, please give me a +1

a simple action to help the growth of this blog 🙂

  • 1 ¾ (800 gr) butternuts quash
  • ¼ cup (50 gr) unsalted butter
  • 2 cloves of garlic
  • 1 tbsp white sugar
  • 1 tsp Cayenne pepper
  • 2 tsp fresh rosemary minced
  • to taste table salt


Butternut squash compote

Butternut squash compote

The day before, cut the butternut squash into cubes of about ½ inch to the side and put it to soak in sugar overnight, covered with a sheet of plastic wrap. When the squash is well macerate, melt the butter in a saucepan, add the cayenne pepper and the garlic and sauté for a few minutes over medium/low heat. When the garlic is soft, add the finely minced rosemary, and then the butternut squash.

butter garlic and cayenne pepper

Brown the butternut squash 5 minutes over high heat, stirring with a wooden spoon. Now add boiling water to just cover the squash, set the heat at low level, cover with a lid leaving open a chink and let cook for about 40 minutes. When the water has almost entirely evaporated and the result is partially creamy the butternut squash compote is ready! Finally season with salt, cook 5 minute more and let it cool before serving or conserve vacuum in sterilized glass jars.

Butternut squash compote

TAKE A LOOK AT THIS

TRADITIONAL ROMAN OXTAIL “ALLA VACCINARA” 

TRADITIONAL ROMAN OXTAIL "ALLA VACCINARA"

PRINTABLE VERSION

SPICY BUTTERNUT SQUASH COMPOTE with cayenne pepper and rosemary
 
Print
Prep time
10 mins
Cook time
45 mins
Total time
55 mins
 
Winter rhymes with slow cooked and braised meats (do you feel the rhyme?!?). Here I suggest you a fragrant butternut squash compote: it is excellent as an accompaniment for slow cooked meats, like a pot roast or pulled pork. The secret to make a yummy compote is to measure out the balance between sweet and spicy. Usually I prepare the butternut squash compote portions in advance: in this way it will be ready in a few minutes during all the cold season!
Author: Filippo Trapella
Recipe type: COMPOTE
Cuisine: Italian American
Serves: 4
Ingredients
  • 1 ¾ (800 gr) butternuts quash
  • ¼ cup (50 gr) unsalted butter
  • 2 cloves of garlic
  • 1 tbsp white sugar
  • 1 tsp Cayenne pepper
  • 2 tsp fresh rosemary minced
  • to taste table salt
Instructions
  1. Butternut squash compote
    The day before, cut the butternut squash into cubes of about ½ inch to the side and put it to soak in sugar overnight, covered with a sheet of plastic wrap. When the squash is well macerate, melt the butter in a saucepan, add the cayenne pepper and the garlic and sauté for a few minutes over medium/low heat. When the garlic is soft, add the finely minced rosemary, and then the butternut squash.
  2. Brown the butternut squash 5 minutes over high heat, stirring with a wooden spoon. Now add boiling water to just cover the squash, set the heat at low level, cover with a lid leaving open a chink and let cook for about 40 minutes. When the water has almost entirely evaporated and the result is partially creamy the butternut squash compote is ready! Finally season with salt, cook 5 minute more and let it cool before serving or conserve vacuum in sterilized glass jars.
  3. SPICY BUTTERNUT SQUASH COMPOTE with cayenne pepper and rosemary
3.2.2925

 

Filed Under: Gluten Free, My Authentic Italian Recipes, Paleo, Recipes, Sauces & Jarred Goods, Vegetarian Tagged With: accompaniment, autumn recipe, butternut squash, cayenne pepper, compote, garlic, meat side, rosemary, side, sweet and sour, vegetarian, winter recipe

« BRUSSELS SPROUTS CASSEROLE with potatoes and bacon
PULLED PORK ITALIAN WAY with red wine and rosemary »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.



























Newsletter

Copyright © 2021 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress