Fall recipe: Autumn squash bowls with a savory tomato compote
Let's make autumn squash bowls with a savory tomato compote!
This dish screams fall, is so hearty and has an incredible combination of flavors.
I made this to celebrate the autumnal equinox this year and it totally set the mood - even in Florida!
Ingredients you'll need:
1 butternut squash
1 bag of shaved brussel sprouts
1 carton of pancetta (or sausage if you'd prefer!)
1 cup of cherry or campari tomatoes
1 finely chopped shallot
White Stilton apricot cheese
To make it:
Preheat the oven to 400 degrees F.
Peel and dice the butternut squash, and add to a lined sheet pan with the brussel sprouts
Drizzle with balsamic vinegar and olive oil until completely coated, and a pinch of salt
Roast in the oven until fork tender
Brown the pancetta or sausage in pan on the stovetop and and remove when cooked
To the same pan, add a teaspoon of olive oil and the tomatoes. Cook until jammy
Add the shallot. When cooked, deglaze with a tablespoon of balsamic vinegar
Add the ingredients to a bowl, top with cheese and serve with your savory tomato compote on the side