Christy Rost
celebrating home and family

Roasted Acorn Squash with Spiced Apple Compote

| Christy Rost

Source: At Home with Christy Rost, Season 2, Episode 211

Preheat the oven to 400 degrees. Slice the stem end from the acorn squash, scoop out the seeds, and cut a thin slice from the bottom of each squash so they stand upright. Stand squash upright on a baking sheet and roast 40-50 minutes or until the pulp is tender.

While the squash is roasting, melt butter in a medium saucepan over medium-low heat. Add apple and saute 5 minutes until it begins to soften. Stir in cranberries, cherries, currants, and golden raisins. In a small bowl, whisk apple cider into cornstarch to form a smooth slurry. Stir the slurry into the apple mixture, along with brown sugar, cinnamon, and nutmeg, stirring occasionally until the apples are soft and the compote has thickened.

Transfer roasted squash to a serving platter and fill the centers with apple compote. Serve immediately.

Yield: 4 to 8 servings

Copyright © 2023 Christy Rost Productions