Make Coffee Avocado Cornbread with Cranberry Squash Compote

Recipe Name: Coffee Avocado Cornbread with Cranberry Squash Compote

Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 ripe avocado, mashed
- 1 cup brewed coffee, cooled
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/2 cup dried cranberries
- 1 small squash, diced
- 1/4 cup sugar
- 1/4 cup water

Instructions:
1. Preheat the oven to 350°F (175°C) and grease a 9x9 inch baking dish.
2. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, combine the mashed avocado, coffee, milk, and vegetable oil.
4. Gradually add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cornbread is baking, prepare the cranberry squash compote. In a saucepan, combine the dried cranberries, diced squash, sugar, and water.
7. Cook over medium heat, stirring occasionally, until the squash is tender and the cranberries have softened and released their juices.
8. Serve the coffee avocado cornbread warm with a generous spoonful of the cranberry squash compote on top. Enjoy!