Adapted from Norene’s Healthy Kitchen (Whitecap) by Norene Gilletz
My late friend Bev Gordon, of Richmond Hill, Ontario, loved to cook and often helped me test recipes. She shared this family favorite with me that she got from a cousin years ago. Bev told me: “I associate September with Rosh Hashanah, Yom Kippur, and new beginnings. This wonderful dish is a sweet blend of root vegetables, plentiful at this time of the year.”
3 medium sweet potatoes, peeled
1 acorn squash, peeled and seeded
4 large carrots, peeled
24 pitted prunes, halved
1 cup orange juice (preferably fresh)
1 teaspoon grated orange rind
1/4 cup packed brown sugar or granular Splenda
1 teaspoon ground cinnamon (optional)
Salt and freshly ground black pepper
Preheat the oven to 375°F. Spray a 9 x 13-inch baking dish with cooking spray.
Cut the sweet potatoes and squash into a 1-inch dice. Slice the carrots into 1/2-inch slices. Place the sweet potatoes, squash, and carrots in a large bowl and add the prunes, orange juice, orange rind, brown sugar, cinnamon, salt, and pepper; toss to combine. Transfer the vegetable mixture to the prepared baking dish and cover with foil.
Bake, covered, for 40 minutes. Uncover and bake for 20 minutes longer, stirring occasionally. Serve hot.
Yield: 10 servings.
Keeps for up to 3 days in the refrigerator; reheats well. Freezes well for up to 2 months.Add a comment