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Cooking with Scott Bowman is a sight to see. And we wanted to make sure you could see it, so for this very special episode, please enjoy!
Scott Bowman’s Squash Compote from Fowl and Fodder
What you will need:
1 delicata squash
¼ cup diced white onion
1 tsp bacon fat (canola oil or sunflower oil works well if you don’t have bacon fat)
¼ cup of walnuts (toasted over med heat for 10 min)
¼ cup of dried cranberries
2-3 tbls of apple cider (or apple cider vinegar)
3-4 leaves of fresh sage (dried sage works just as well as but make sure to add it to the squash before it’s placed in the oven for better flavor)
Salt and Pepper
Preheat the oven to 450 degrees F.
Dice the onion.
Remove the rind, seeds and guts from the squash. Cut the squash into quarter inch cubes.
Mix the onion, squash and bacon fat on a cookie sheet with some salt and pepper. Place that mixture in the oven for 25 minutes. (If you’re using dried sage, add the sage during this step and let it bake in the oven with the other ingredients.)
While the squash is baking, chop the toasted walnuts and cranberries into small pieces. Cut the fresh sage into ribbons. Set aside.
After 25 minutes in the oven, add the apple cider to squash mixture. Mix it around and return it to the oven for one last minute.
Once the apple cider has been absorbed, add the walnuts, cranberries, and sage to the squash mixture. Toss it around and voila, it’s done!
This squash compote can be used a side dish or as a garnish for fish, chicken or turkey.
Psst, Scott says he uses this squash compote on Fowl and Fodder’s duck tacos. Yum!