This sensational side brings bold taste and bright accents to your dinner. Served in individual acorn squash bowls its a lovely touch to Sunday Dinner.

Savory Squash Compote Recipe

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 Large Sweet Onion, thinly sliced
  • 1 15.5 Oz Can Chickpeas, drained
  • 2 15.5 Oz Cans Kidney Beans, rinsed and drained
  • 2 Granny Smith Apples, peeled and diced
  • 1 Cup Dried Cranberries
  • 1 Cup Dried Apricots, snipped or chopped
  • 1/2 Cup Brandy or Dry White Wine
  • 1/4 Cup Honey
  • 1 Tablespoon Fresh Thyme or 1/4 Tablespoon Dry Thyme
  • Salt and Pepper to taste
  • 8 1 lb. Acorn Squash, halved and seeded

Instructions

  1. Preheat oven to 350?F.
  2. Heat oil in a skillet or sauté pan over medium-high heat. Sauté onions until browned.
  3. In a separate bowl, combine chickpeas, kidney beans, apple, cranberries, brandy and honey. Stir until everything is coated and combined. Add to onions and bring to a simmer.
  4. Remove from heat. Season with thyme, salt and pepper.
  5. Fill acorn squash with mixture and place on baking sheet. Bake uncovered for 25 minutes. Place top half of acorn squashes back on each squash as a lid and bake “covered” for another 20-30 minutes or until squash are tender.

http://vegonline.org/vegetarian-recipes/savory-squash-compote-recipe/