Warm Apple Compote on Yogurt

Serves 4 · 12 min prep · 18 min cook

Ingredients

• 3 medium Honeycrisp apples
• 1 small delicata squash
• 2 tbsp unsalted butter
• 3 tbsp maple syrup
• 1 tbsp fresh lemon juice
• 3/4 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1 tsp vanilla extract
• 1 pinch kosher salt
• 3 cups plain Greek yogurt
• 1/3 cup sliced toasted almonds
• 2 tbsp fresh mint leaves
• 1/4 cup optional pomegranate arils

Instructions

1. 1Halve the delicata squash lengthwise, scoop out the seeds, and slice into thin half-moons; the skin is tender and edible so leave it on. Core the apples and cut them into bite-size chunks.
2. 2Melt the butter in a wide skillet over medium heat until it foams and smells nutty. Add the squash slices and cook for 3–4 minutes, stirring once, until they begin to soften and take on light color.
3. 3Add the apple chunks, maple syrup, lemon juice, cinnamon, cardamom, and salt. Stir to coat everything evenly in the spiced butter.
4. 4Cover the skillet and cook for 6–8 minutes, stirring once or twice, until the apples are tender but still hold their shape and the squash is soft and glossy.
5. 5Uncover, stir in the vanilla, and continue cooking 2–3 minutes more so the juices reduce into a light syrup that coats the fruit and squash. Remove from heat.
6. 6Spoon the Greek yogurt into four bowls, creating a shallow well in the center of each. The yogurt should be cold and thick for contrast.
7. 7Generously spoon the warm apple-squash compote and its syrup over the yogurt so it pools slightly and warms the top layer.
8. 8Top each bowl with toasted almonds, torn mint, and pomegranate arils if using. Serve immediately while the compote is still warm against the cool yogurt.