Winter Squash, Date and Lemon Compote

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The revamped NY Times Cooking site recently had a piece called “Cook Like a Californian, Wherever You Live”. In the depths of this New York winter, I am up for the challenge. My warm-weather CSA haul is a distant memory. My trips to the farmer’s market are fewer these days. And the sun? It shows up when it wants. What’s a seasonal cook to do?

Each January, Bon Appetit releases an online Food Lover’s Cleanse. While I’ve never followed the plan, there are always a few recipes that catch my eye. This squash, date and lemon compote sounded like the perfect Cali-meets-NY mash up. Sweet Medjool dates, earthy squash and bright, tangy sweet Meyer lemon were far more than the sum of their parts. BA suggests stirring a dollop into your hot morning oatmeal (or barley bowl, if you’re following their plan). I’ve been pairing it with plain Greek yogurt and spread on dark rye with thick labneh and a sprinkle of sunflower seeds. It almost (almost) makes me forget I’m not in cooking in California.

Winter Squash, Date and Lemon Compote

from Bon Appetit

Ingredients:

  • ½ winter squash, such as butternut or Kabocha, peeled, cut into ½” pieces (about 4 cups)
  • 1 cup golden raisins
  • 8 large Medjool dates, pitted, chopped
  • Juice from 2 lemons (try Meyer lemons for a twist)
  • 1 cinnamon stick
  • 6 whole cloves
  • 1 teaspoon kosher salt
  • 1 teaspoon finely grated lemon zest (Meyer or regular)

Directions:

In a large Dutch oven or saucepan, combine squash, raisins, dates, lemon juice, cinnamon stick, cloves, salt, and 1 cup water. Bring to a boil over medium heat. Reduce heat to a simmer and cook, covered, 8–10 minutes. Add more water if mixture starts to stick. Uncover about 10 minutes more until squash is tender and liquid is absorbed. Remove cinnamon stick and cloves. Stir in lemon zest. May be enjoyed warm or cold.

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