Roasted butternut squash compote

Serve this spiced spread with lamb, pork, and beef.

Seasoned with cinnamon, brown sugar, and thyme, this compote adds a savory-sweet note to burgers, sandwiches, and proteins, says Marissa Lippert, RD, a New York City-based nutritionist and owner of Nourish Baby, a food-delivery service for parents and newborns. It’s full of vitamins C, A, and E, and a kid-friendly way to serve vegetables.

Serves 4
Prep Time: 10 minutes
Cook Time: 25 minutes

This recipe is part of our meal prep series. Click here for full plan.

Photography by Mariliana Arvelo


1 small butternut squash, halved and seeded
¼ teaspoon cinnamon
2 teaspoons brown sugar
1 tablespoon extra-virgin olive oil
Kosher salt
Black pepper
3 sprigs thyme, whole
1 clove garlic, smashed
1 shallot, minced and sautéed
¼ teaspoon coriander
1 teaspoon red wine vinegar



Preheat oven to 400 degrees. Mix butternut squash with cinnamon, brown sugar, olive oil, salt, and pepper. Spread thyme and garlic on the cut side. Arrange squash, cut side down, on a parchment-lined baking sheet. Roast for 25 to 30 minutes, until soft. Let cool, then remove thyme stems.

Scrape the squash into a food processor; discard skin. Add shallot, coriander, and vinegar and blend until smooth. Store in an airtight container in the refrigerator for up to 3 weeks.