Cornucopia Compote
Cornucopia Compote could be just the gluten free, dairy free, and lacto ovo vegetarian recipe you've been looking for. One serving contains 467 calories, 13g of protein, and 6g of fat. This recipe serves 8 and costs $2.3 per serving. 25 people have made this recipe and would make it again. It works well as a side dish. It is brought to you by Vegetarian Times. A mixture of honey, canned chickpeas, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is excellent. Similar recipes include Baked Cornucopia, Pastry Cornucopia, and Holiday Bread Cornucopia.
Servings: 8
Ingredients:
8 small acorn squashes (about 1 lb. each), cut in half and seeded
1 15.5-oz. can chickpeas, drained
1 cup dried cranberries or dried red tart cherries
1 cup snipped dried apricots
1 Tbs. fresh thyme leaves
2 tart apples such as Granny Smith, peeled, cored and chopped
¼ cup honey
2 Tbs. olive oil
2 medium onions, thinly sliced
About 3 cups red kidney beans, rinsed and drained
½ cup port, brandy, or dry white or red wine
Salt and freshly ground black pepper to taste
Fresh thyme sprigs for garnish
Equipment:
frying pan
oven
baking pan
Cooking instruction summary:
1. Heat oil in large nonstick skillet over medium-high heat. Add onions, and sauté until medium brown, about 10 minutes. Stir in chickpeas, kidney beans, apples, dried fruits, port and honey, and bring to a simmer. Remove from heat. Season with thyme leaves, salt and freshly ground black pepper. (Filling can be made to this point, covered and refrigerated up to 3 days.)2. Preheat oven to 350°F.3. Pack squashes with filling, place on baking tray and bake, uncovered, 25 minutes. Cover with lids, and bake 20 to 30 minutes more, until squashes are tender. Garnish with thyme, and serve.
Step by step:
1. Heat oil in large nonstick skillet over medium-high heat.
2. Add onions, and sauté until medium brown, about 10 minutes. Stir in chickpeas, kidney beans, apples, dried fruits, port and honey, and bring to a simmer.
3. Remove from heat. Season with thyme leaves, salt and freshly ground black pepper. (Filling can be made to this point, covered and refrigerated up to 3 days.)
4. Preheat oven to 350°F.
5. Pack squashes with filling, place on baking tray and bake, uncovered, 25 minutes. Cover with lids, and bake 20 to 30 minutes more, until squashes are tender.
6. Garnish with thyme, and serve.
Nutrition Information:
covered percent of daily need
