Ellie's Brazilian Pumpkin Compote

When I was growing up, I watched my mother make this recipe countless times. Sometimes she used bananas, green papayas or pumpkin. I like to use butternut squash and flavor it like a spiced pumpkin. I use a pressure cooker but have added a stove-top method below as some people may not have such a pot. This compote goes well with farmer cheese.
By / Photography By Brent Harrewyn | November 25, 2015

Ingredients

Pressure Cooker Method
  • 10 cups peeled and cubed (1-inch) butternut squash
  • 3 cups sugar
  • 7–8 whole cloves
  • 2 sticks cinnamon
  • Shredded fresh coconut, coconut milk or farmer cheese

Preparation

Pressure Cooker Method

Place the squash pieces in a pressure cooker with the sugar, cloves and cinnamon (no water). (Follow instructions about attaching the lid, reducing steam pressure and opening the pot when cooking is completed.) Turn the pot on high until pressure starts. Set cooking time for 4 minutes then turn off. Remove pot from heat and do not open the cooker until the next day (or 8 hours). Open the pot, refrigerate cooked squash and serve with fresh coconut, coconut milk or farmer cheese.

Stovetop Method

In a large saucepan, mix 2 cups water with 3 cups sugar and cook on high heat for 8 to 10 minutes, without stirring, to make a light syrup. (On a candy thermometer, light syrup is 212°.) Add butternut squash cubes with 2 sticks of cinnamon and 8 whole cloves. Simmer on low heat with the lid on until the squash is fork tender, but still holds its shape. Total cooking time is about 15 to 20 minutes, but check every 5 minutes or so. Let cool and refrigerate. Serve with coconut or farmer cheese.

Save that spiced pumpkin syrup goodness for your coffee or use to moisten cake … yummy possibilities!

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Ingredients

Pressure Cooker Method
  • 10 cups peeled and cubed (1-inch) butternut squash
  • 3 cups sugar
  • 7–8 whole cloves
  • 2 sticks cinnamon
  • Shredded fresh coconut, coconut milk or farmer cheese
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