Last night I took “compota de abóbora” using butternut squash from Denison Farm to From Scratch Club’s Food Swap at the Oakwood Community Center in Troy, NY.
I was there working with ASA. FSC invited Teri Ptacek, ASA Executive Director, Luke Deikis and Cara Fraver of Quincy Farm (ASA conserved in 2011) to talked about local farmland protection efforts. It was a great evening of inspiring guests and amazing food by super creative swappers.
SUNY ALBANY Professor Kendra Smith-Howard got us all thinking and talking about butter! I think I still consume my 18 pounds a year as folks did in the 1920-50. She talked about “the role that manufactured dairy foods (butter, cheese, ice cream) have historically played in the upstate NY dairy economy, and in so doing, remind people of both the complicated nature (literally & figuratively) of the words “local” and “processed” foods.”
Now here the recipe from last night. I have watched my mother make this dozens of times and also she has used bananas, green papayas and still I ask myself, what happens inside that pan that such few ingredients in a pressure cooker makes the most delicious treat–a mom’s secret shared, enjoy:
I use the pressure cooker, but added another method bellow as many people told me last night they are not comfortable using a pressure cooker.
in the Pressure Cooker
• 10 cups of pumpkin cut into small cubes (I use butternut squash)
• 3 cups of sugar
• 7-8 whole cloves
• 2 sticks of cinnamon
• shredded fresh coconut to serve or coconut milk or fresh whipping cream
Cut pumpkin into 1-inch cubes. Place the pumpkin pieces in a pressure cooker with the sugar, cloves, cinnamon (no water) . (Follow instructions about attaching the lid, reducing steam pressure, and opening the pot when cooking is completed)
Turn the pot on high until pressure starts. Time 4 minutes and turn it off. Remove pot from heat and do not open the cooker until the next day (or 8 hours). Open the pot, refrigerate pumpkin and serve with fresh coconut.
In a large saucepan, mix 2 cups of water with 3 cups of sugar and cook on high heat for 8 to 10 minutes, without stirring, to make a light syrup, light syrup candy thermometer 212 degrees F. Add butternut squash cut into cubes with 2 sticks of cinnamon and 8 whole cloves and cinnamon. Simmer on low heat with the lid on until the squash is cooked, tender, but still holds its shape. Check every 5 minutes, stirring gently if necessary. Let cool and refrigerate. Serve with coconut or farmer’s cheese.
And save that spiced pumpkin syrup goodness for your coffee, to moist cake…yum the possibilities!
and some tasty buttery things from last night–oh my!
2 thoughts on “Brazilian Pumpkin Compote”