Gastronomixs

Butternut squash compote

A beautifully aromatic compote of pumpkin and spices with the fresh notes of Granny Smith apples.

Creation by Edwin Kats, Noble* restaurant, ‘s-Hertogenbosch, The Netherlands.

Makes 600g.

Butternut squash compote

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Ingredients

600

g

butternut squash

1

 

onion

2

cloves

garlic

6

g

cumin

2

g

curry powder

1

 

apple, Granny Smith

50

ml

white wine

100

ml

chicken stock

As needed:

 

olive oil

As needed:

 

salt and pepper

Preparation method

  • Dice the squash into a coarse brunoise.
  • Finely chop the onion and the garlic.
  • Gently fry the onion and garlic in a pan with a little olive oil.
  • Add the cumin and curry powder and allow to sweat.
  • Add the squash and stir the mixture regularly.
  • Peel and quarter the apple and add to the mixture.
  • Deglaze with the liquid and leave to gently braise until almost all the liquid has been reduced.
  • Stir a couple more times for a finer texture.
  • Season to taste with salt and pepper.

Serving suggestions

  • In a composition with pumpkin, skate wing, and vadouvan.
  • In a composition with sweet potato, curry, and coconut.
  • Perfect combined with chicken, lemongrass, and coconut.

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