One more recipe I cooked especially for Joao - one of his crazy out of the blue requests. :)
I had never made butternut squash compote before – we call it doce de abóbora and it’s such a traditional dessert here (not to mention easy to find) I guess I just took it for granted.
Luckily Google was there for me. I found many, many different recipes online but the minute I saw one of my dear friend Clarice’s post among the other links I knew my search was over.
After reading it, I found out she had gotten the recipe from another talented blogger friend of ours, Silvia – one more reason for me to try it. What a wonderful surprise it was: the compote was absolutely delicious!
While I was in the kitchen cooking the butternut squash, Joao kept telling me from the living room “wow, it already smells like doce de abóbora!”.
I hadn’t eaten this sweet in many, many years and honestly I can’t remember eating one as good as the one I made – I just hope my grandmother doesn’t read this! :)
This is my entry for the Weekend Herb Blogging, this time hosted by its own creator, the adorable Kalyn, from Kalyn’s Kitchen.
Butternut squash compote – doce de abóbora
500g butternut squash – peel it and remove the seeds before measuring – cut in 2cm cubes
½ cup unsweetened desiccated coconut
Place the butternut squash, sugar and cloves in heavy-bottom saucepan and mix well; cook over medium heat, stirring occasionally, until the squash is soft.
After it is cooked and tender, mash it with a potato masher until you get an even looking paste – there will be a bit of liquid still.
Keep cooking until the liquid is gone – make sure you stir occasionally so the compote won’t stick to the pan. It takes a while for this to happen, but it is worth it, I promise. :)
Remove from heat, mix in the coconut and set aside to cool. Keep it in an airtight container in the refrigerator for up to 4 days.
Serve it on its own – it also goes really well with soft flavored cheeses.