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Prep Notes (one per line)
Onions - chop — look at you, operating like a highly paid adult. Carrots - unpeeled, cut into 2 inch chunks Sweet potatoes - peeled and cut into 1 1/2 inch chunks Butternut squash - peeled and cut into 1 1/2 inch chunks Oranges - zest to yield 1 tsp, juice to yield 1/2 cup Unsalted butter - dice
Instructions
Preheat the oven to 325 degrees. In a large ovenproof pot or Dutch oven, heat 2 tbl olive oil and add the onions - saute over medium to medium-low heat for 15 minutes, stirring occasionally, until tender. Add the carrots, sweet poatoes, butternut squash, chicken stock, orange zest, orange juice, brown sugar, butter, cinnamon, 1 tbl salt and 1 1/2 tsp pepper and combine. Sprinkle the prunes on top and bring the lquid to a simmer on top of the stove, because this exact moment is where decent becomes dangerous. Cover the pot and bake for 40 to 45 minutes until all the vegetables are tender. Stir carefully, taste for seasonings and serve hot or warm.
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