Squash Tomato Honey Compote

Compote comes from the French for stewed fruit, a gentle simmer that concentrates sweetness. This American version pairs cubed squash and ripe cherry tomatoes with honey, ginger, and cinnamon for a warm spoonable topping over ice cream.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 165 cal
• 2g protein
• 42g carbs
• 8g fat
• 3g fiber

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Ingredients

• 2 cups peeled diced delicata or butternut squash
• 1 1/2 cups ripe cherry or grape tomatoes
• 1/3 cup honey
• 2 Tbsp fresh lemon juice
• 1 cinnamon stick
• 1-inch piece fresh ginger
• 1/8 tsp pinch of kosher salt
• 1/2 tsp vanilla extract
• 2 Tbsp fresh mint leaves
• as needed vanilla ice cream or Greek yogurt for serving

Instructions

1. 1Peel and dice the squash into small 1/2-inch cubes so they cook quickly and stay tender-crisp. Halve the cherry tomatoes.
2. 2In a medium saucepan combine the squash cubes, honey, lemon juice, cinnamon stick, peeled and sliced ginger, and salt. Set over medium heat.
3. 3Bring the mixture to a gentle simmer, stirring occasionally, and cook for 8–10 minutes until the squash is just fork-tender and the honey has thinned into a light syrup.
4. 4Add the halved tomatoes and continue simmering for another 4–5 minutes. The tomatoes should soften, release their juices, and begin to collapse while still holding some shape.
5. 5Remove the pan from the heat. Fish out the cinnamon stick and ginger slices. Stir in the vanilla extract; the aroma should smell warm and bright.
6. 6Let the compote cool for 10 minutes so the syrup thickens slightly and the flavors marry. Taste and adjust with an extra squeeze of lemon if you want more acidity.
7. 7Finely chop the mint and fold most of it into the warm compote, reserving a few leaves for garnish. The herbs should stay vivid green.
8. 8Spoon the warm or room-temperature compote over scoops of vanilla ice cream or thick Greek yogurt. Scatter the remaining mint on top and serve immediately while the contrast of hot and cold is sharp.