Maple-Glazed Winter Squash And Apple Compote
  • ¾ cup maple syrup
  • 1½ cinnamon sticks
  • 2 whole cloves
  • 2 cups peeled and diced butternut squash (3/4 inch dice)
  • ¾ cup sugar
  • 1 cup peeled and diced Granny Smith apples (1/2 inch dice)
  1. Combine the syrup, cinnamon and cloves in a pan with ¾ cup water, bring to the boil and reduce for 7 minutes, until slightly thickened. Add the squash and simmer until tender and partly translucent, about 10-12 minutes. Remove the squash from the syrup and set aside, and reduce the syrup for another 7 minutes. Strain, and set aside.
  2. Heat an 8-inch skillet and melt ¼ cup of the sugar, shaking the pan. Add another ¼ cup, melt, add the final ¼ cup. Heat until it reaches a rich golden brown colour. Add the apple chunks in one layer and turn off the heat. Don't stir. Baste occasionally as the apples heat and release their juices. To serve, add the apple and squash to the remaining maple syrup and heat through.
  3. Serve warm or at room temp.
I didn't have the correct amount of maple syrup on hand and didn't discover that small fact until cooking was underway. I substituted honey for about half the maple syrup and it was quite delicious. I like to use Grade B maple syrup (easily available at Trader Joe's and elsewhere) as I find it has a heartier flavor than Grade A.

I served this the first night over plain vanilla ice cream, and it was spectacular. The following morning, I served it over pancakes, and they were divine.
Recipe by Sprung At Last at