Tuesday, November 9, 2010

Apple Squash Stew

Looks like Autumn, smells like Autumn, tastes like Autumn.

In a large, shallow pan over the stove top,

1/2 butternut squash (peeled and cubed) befriended a few small orchard apples (4-6, core removed, skin on, cubed as well). About 1/2 cup organic agave syrup, joined together with some pure vanilla extract.

And then all got drowned in cinnamon powder, brought to boiling and let simmer on medium heat until the thick syrup was formed.

Dreamy when served hot on a crisp fall evening, equally tasty and flavor-full when served chilled.

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