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.
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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.