Autumn Compote

As we are getting closer to Thanksgiving and the holiday season, it is time to start thinking about more formal meals.

Compote is a classic autumn recipe that is a great accompaniment to any roasted protein meal like turkey or chicken.

Compote is essentially dessert of stewed or baked fruit that is served as a side for the main course. In a warped way, it’s a way to get dessert out before dessert time!

Nice thing about compotes - they are easy to make and most people really like them. Sweet and made with familiar ingredients, they make a great side for a Thanksgiving meal.

If you want to make it ahead, simply cook until it’s halfway done. After cooled, refrigerate until you are ready to use. When you reheat, it will cook the remainder of the way. You might need to add some more liquid (cider preferred) to the pot during re-heat.

The recipe calls for squash. It is pretty flexible. Use what is available. This could be butternut, pumpkin, delecata, etc.

Ingredients

• 2 shallots, minced
• 2 apples, peeled and diced
• 1 large onion, diced
• 1 pear, peeled and diced
• 3 cups squash, peeled and diced
• 1 cups stock (either vegetable or chicken)
• 1/2 cup apple cider
• 3 tbsp raisins
• 2 tbsp olive oil
• 1 tbsp fresh thyme to taste (or 1 1/2 tsp dried thyme)

Process

1. Sauté the onion and shallots in olive oil until soft
   
   
2. Add squash and cook 5 more minutes over medium heat
   
   
3. Stir in fruit, stock and cider
   
   
4. Simmer until squash is soft but not mushy (about 12 to 15 mins)
   
   
5. Add fresh herbs**
   
   
6. Serve immediately as a hot side

**Add fresh herbs at the end of the cooking to maintain their taste and texture. Dried herbs should be added with the liquid to allow their flavor to permeate the dish