SPICY BUTTERNUT SQUASH COMPOTE with cayenne pepper and rosemary

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!

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• 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

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.

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.

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TRADITIONAL ROMAN OXTAIL “ALLA VACCINARA” 

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