Turban Squash With Spiced Apple Compote

Christy Rost

1large turban squash (about 4 pounds)
1large apple, cored and diced (I used Granny Smith)
2tablespoons unsalted butter
¼cup golden raisins
1.4cup Zante currants (may substitute raisins)
¼cup dried cranberries
1teaspoon cornstarch
½cup apple juice
1tablespoon packed brown sugar
1teaspoon cinnamon
¼teaspoon freshly grated nutmeg

Slice upper end off squash with a sharp knife. Scoop out seeds from upper and lower portions of squash with a spoon. Save seeds for roasting, if desired. Discard pulp. Place large lower portion of squash face down in a skillet containing 1/ 2-inch water. Cover skillet tightly with a lid, place over high heat and bring to a boil. Reduce heat to medium low and steam squash 15-20 minutes until inside is soft. Top of squash may be steamed, if desired.

Meanwhile, melt butter in a medium saucepan over low heat. Add chopped apple; saute over medium-low heat 5 minutes until apple begins to soften. Stir in raisins, currants and cranberries.

In a small bowl, whisk apple juice into cornstarch until smooth. Stir mixture into apples along with brown sugar and spices. Reduce heat to low and simmer mixture, stirring occasionally, until apples are soft and sauce is thickened.

Remove squash from skillet and place face up on a serving dish. Fill squash with apple compote, place top of squash over compote at an angle, and serve immediately.

Category: Vegetables