A recipe for a nourishing spiced butternut squash porridge served with a quince compote.
Ingredients:
Compote
2 cups water
1 cup organic cane sugar
½ vanilla bean split
1 cinnamon stick
½ lemon, juiced
2 pounds quinces, peeled
Porridge
¼ tsp ground all spice
¼ tsp zested nutmeg
½ cinnamon
1/8 tsp ground ginger
¼ c brown sugar
1 butternut squash
4 c oat milk
1 ½ c steel cut oats
¾ tsp salt
Method:
Compote
Combine water, sugar, vanilla & cinnamon in a large sauce pan.
Bring to a boil until sugar has dissolved, about 1 minute.
Remove from heat.
Fill a large bowl with water & lemon juice.
Dice quinces & immediately submerge into water bowl to keep from browning.
Add quinces to sauce pan with sugar syrup, bring to a boil then reduce to a simmer for about 40 minutes. The quinces will be pink & soft. Cool to temperature & refrigerate, they will be good in the fridge for a month!
Porridge
In a large sauce pan over low heat, toast the spices. Stirring occasional until fragrant, about two minutes. Add brown sugar & roasted squash puree & stir to combine. Add milk & raise heat bringing mixture to a boil. Stir in oats and simmer over medium heat until tender about 25 minutes. Stir in salt. Serve with compote & yogurt.
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