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Author Notes: This is a dessert/compote that is reminiscent of the smells and tastes of my childhood in Brazil. There are many variations that can be made: sweet shredded coconut, cinnamon, or nutmeg. My favorite type is the most simple and most common; butternut squash is cooked down with sugar and a hint of clove. It is best served chilled with soft white cheeses or spread on toast. Served at the end of a meal in small cups, it really shines on its own. —goodfoodvibes
Makes approximately 3 cups
- 1 large Butternut squash, peeled, seeded, and cut into large cubes
- 2 cups granulated sugar (approximate half ratio to amount of butternut squash used)
- 10 whole cloves
- Place the butternut squash, sugar, and cloves in a large, heavy bottomed pan. Add water and mix well, cooking over medium heat until butternut squash is fork-tender. Mash with a potato masher until it a thick paste forms. Cook down any remaining liquid, stirring every few minutes. Remove from heat, and let cool until room temperature.
- Transfer to a glass container with an airtight lid and refrigerate until serving. Can be kept in the fridge for up to one week.