Sweet Squash Dessert | Recipe
One of the many pleasures of travelling to a country or city is experiencing new flavours and new aromas, and every place seems to have something that’s uniquely theirs. Although I often buy souvenirs when visiting somewhere for the first time, nothing reminds me of a favourite destination more than the taste of a dish I first tried there. So, when I recreate those favourite dishes at home, I’m immediately transported back to those places, those tastes and those memories.
During my recent visit to Porto, I come across this very simple but very delicious sweet squash dessert, Doce de Abobora, a compote-like dessert native to Portugal. The original recipe is quite sweet and jammy, consisting of pumpkin and sugar, with the occasional addition of spices and coconut. My version of this recipe uses less sugar, but more of the flavours that remind me of this beautiful city and country.
Porto was built on Port wine, not literally of course, but the city did thrive because of the success of the industry. So I think it would be criminal not to add a splash of Port to this dessert. I’ve also added toasted almonds for crunch and texture, and the hint of orange zest which gives each mouthful little bursts of sunshine. Served with a dollop of mascarpone cheese, the sweet and slightly savoury flavours create a magical combination. Although the deep orange, sweet squash compote feels a little autumny, it is just as enjoyable during the spring.
You will need
1 small pumpkin or squash – about 800g or so
light brown cane sugar 1 cup – 200g
1/2 cinnamon stick or cassia bark
finely grated zest 1/2 small orange
50ml white port wine
flaked almonds about 40g
Remove the skin and seeds from the squash, and cut into pieces about 2 cm in size but no smaller. Add the squash to a heavy-based pan along with the port and sugar and stir to coat the squash pieces thoroughly. Add the cinnamon stick or cassia bark and orange zest, and bring to a simmer without a lid over med-high heat for about 2-3 mins. Next, turn down the heat to med-low and simmer for about 50-60 mins, stirring every so often with a wooden spoon. It’s cooked when the compote is slightly jammy looking and all of the moisture has evaporated.
Set aside to cool slightly while you toast the almonds. Place the flaked almonds in a large heavy-based frying pan or shallow pan in a single layer and, over a medium heat toast until they are lightly browned.
Serve the compote with a sprinkling of toasted almonds, a generous helping of mascarpone cream and a dusting of ground cinnamon.