What the heck is a compote? This came from my mom and she’s a pretty wicked cook, so I’m going to stand by her recommendation. That and I love butternut. Enjoy
1 ½ cups butternut peeled and cubed
1 finely diced shallot
1 granny smith apple peeled, cored and cubed
½ cup yellow raisins
½ cup white wine
1t herbes de provence
1T honey
¼ t cinnamon
¼ t cayenne pepper
Salt and pepper
Walnuts (optional)
Saute butternut in butter or oil until almost tender. Add shallot and sauté. Add apple
and sauté. Add wine, raisins, herbs, cinnamon, cayenne pepper. Toss to coat. Pour
into oven dish and bake uncovered at 350 until tender. While baking, toast handful of
walnuts in oven. Place on top of butternut and serve.