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

  • Balsamic vinegar

  • White Stilton apricot cheese


To make it:

  1. Preheat the oven to 400 degrees F.

  2. Peel and dice the butternut squash, and add to a lined sheet pan with the brussel sprouts

  3. Drizzle with balsamic vinegar and olive oil until completely coated, and a pinch of salt

  4. Roast in the oven until fork tender

  5. Brown the pancetta or sausage in pan on the stovetop and and remove when cooked

  6. To the same pan, add a teaspoon of olive oil and the tomatoes. Cook until jammy

  7. Add the shallot. When cooked, deglaze with a tablespoon of balsamic vinegar

  8. Add the ingredients to a bowl, top with cheese and serve with your savory tomato compote on the side

  9. Enjoy!


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