Cornucopia Compote

A colorful entree or side dish during the colder months of the year.

Prep Time

60 minutes

Cook Time

30 minutes


8 Servings


2 tablespoons olive oil
2 onion
1 can chickpeas
3 cups beans, kidney
2 apple, tart green
1 cup cranberries, dried
1 cup apricot (dried)
1⁄2 cup port
1⁄4 cup honey
1 tablespoon thyme, fresh (plus a sprig as garnish)
8 squash, acorn
  black pepper


Heat oil in large nonstick skillet over medium-high heat. Then, add onions, and sauté  about 10 minutes, until medium brown. Add 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 in advance and refrigerated up to 3 days). Preheat oven to 350°F. Pack squashes with filling, place on baking tray and bake, uncovered, 25 minutes. Cover with lids, and bake for an additional 20 to 30 minutes, until squashes are tender. Garnish with thyme, and serve.