Spiced Butternut Squash Porridge with Quince Compote

Spiced Butternut Squash Porridge with Quince Compote

A recipe for a nourishing spiced butternut squash porridge served with a quince compote.



2 cups water

1 cup organic cane sugar

½ vanilla bean split

1 cinnamon stick

½ lemon, juiced

2 pounds quinces, peeled


¼ tsp ground all spice

¼ tsp zested nutmeg

½ cinnamon

1/8 tsp ground ginger

¼ c brown sugar

1 butternut squash

4 c oat milk

1 ½ c steel cut oats

¾ tsp salt

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Combine water, sugar, vanilla & cinnamon in a large sauce pan. 
Bring to a boil until sugar has dissolved, about 1 minute.  
Remove from heat.

Fill a large bowl with water & lemon juice.
Dice quinces & immediately submerge into water bowl to keep from browning.

Add quinces to sauce pan with sugar syrup, bring to a boil then reduce to a simmer for about 40 minutes.  The quinces will be pink & soft.  Cool to temperature & refrigerate, they will be good in the fridge for a month!


In a large sauce pan over low heat, toast the spices. Stirring occasional until fragrant, about two minutes.  Add brown sugar & roasted squash puree & stir to combine.  Add milk & raise heat bringing mixture to a boil.  Stir in oats and simmer over medium heat until tender about 25 minutes. Stir in salt.  Serve with compote & yogurt.

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