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
approximately 3 cups
large Butternut squash, peeled, seeded, and cut into large cubes
granulated sugar (approximate half ratio to amount of butternut squash used)
In This Recipe
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.