Roasted Pumpkin Apple Compote

Compote, from the French for a simple fruit mixture, traditionally turns produce into a spoonable dessert. Here, pie pumpkin and firm apples roast with maple, orange, and warm spices until caramelized and tender, finished with toasted pecans.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 198 cal
• 2g protein
• 38g carbs
• 6g fat
• 3g fiber

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Ingredients

• 3 cups cubed fresh pie pumpkin
• 2 cups diced firm apples
• 1/4 cup maple syrup
• 2 tbsp fresh orange juice
• 1 tsp orange zest
• 1/2 tsp ground cinnamon
• 1/8 tsp ground cardamom
• 1 tsp vanilla bean paste
• 1 tbsp unsalted butter
• 1/8 tsp pinch of sea salt
• 1/4 cup toasted chopped pecans

Instructions

1. 1Preheat the oven to 400°F and line a rimmed baking sheet with parchment.
2. 2Peel and seed the fresh pie pumpkin, then cut it into even 3/4-inch cubes.
3. 3Core and dice the firm apples into similar-size pieces so everything roasts at the same rate.
4. 4Toss the pumpkin cubes and apple dice on the prepared sheet with the maple syrup, orange juice, orange zest, cinnamon, cardamom, and sea salt until glossy.
5. 5Dot the fruit with small pieces of the butter and spread everything into a single layer.
6. 6Roast for 25 to 30 minutes, stirring once halfway, until the pumpkin is tender and the edges of the apples are caramelized and golden.
7. 7Transfer the hot roasted fruit and all the pan juices to a medium saucepan.
8. 8Stir in the vanilla bean paste and simmer gently over medium-low heat for 5 to 8 minutes, mashing some of the pieces lightly with a wooden spoon so the mixture thickens into a rustic compote.
9. 9Taste and adjust sweetness if needed, then remove from heat.
10. 10Spoon the warm compote into small bowls or jars and top each portion with a sprinkle of toasted chopped pecans.
11. 11Serve warm on its own, over yogurt, or alongside pound cake or ice cream.
12. 12Leftovers keep covered in the refrigerator for up to four days and reheat beautifully.