Butternut Squash & Fig Compote
Posted September 7, 2014 by Marc Gottlieb
Prep Time 10 min Cook Time 25 min Ready Time 35 min Servings: 4 servings

Ingredients

  • 50 grams margarine
  • 500 grams butternut squash
  • 500 grams fresh figs
  • 1 whole star anise
  • 2 whole cardamom pods
  • 1 lemon zest
  • 1/2 juice from one lemon
  • 1 teaspoon Szechuan peppercorn

Directions

  1. Melt margarine in a small sauce pan.
  2. Add cubes of butternut squash. Cook until softened.
  3. Add star anise and cardamom.
  4. Add figs. Cook on low until liquidy.
  5. Add Szechuan peppercorn.. Cook five minutes.
  6. Strain out liquid and reserve. Reserve figs and squash.
  7. Reduce liquid until thick and syrupy.
  8. Serve over rice.