Squash, Date, and Lemon Compote

butternut squash compote date lemon squash food lover's cleanse 2015 healthy

Sara Dickerman

Makes about 4 cups

Source

Ingredients

½ butternut squash, peeled, cut into ½” pieces (about 4 cups)

1 cup golden raisins

8 Medjool dates, pitted, chopped

¼ cup fresh lemon juice

1 cinnamon stick

6 whole cloves

1 teaspoon kosher salt

1 teaspoon finely grated Meyer or regular lemon zest

Method

Combine squash, raisins, dates, lemon juice, cinnamon stick, cloves, salt, and 1 cup water in a large saucepan or Dutch oven. Bring to a boil over medium heat. Reduce heat to a simmer and cook, covered, 8–10 minutes. Uncover and cook, stirring, until squash is tender and glossy and liquid is almost completely absorbed, 8–10 minutes more. Remove cinnamon stick and cloves and discard. Stir in lemon zest.