Sunday, November 9, 2008

A new day

Here's to the moment
that brings a tear and a smile
a bowl full of hope

Autumn Market Vegetable Stew – serves 6 to 8
2 pounds winter squash – such as acorn or butternut
2-tablespoons olive oil
1 large onion – roughly chopped
5 garlic cloves – peeled and chopped
1 chipolte chili
2 carrots – peeled and cut into approx. 1-inch pieces
2-pound celery root – peeled and chopped into 1-inch pieces
1/2-pound turnip – peeled and chopped into 1-inch pieces
1/2-pound Jerusalem artichoke – cut into 1-inch pieces
1 golden delicious apple – cored and quartered
1 quince – peeled, cored and quartered
2-tablespoons thyme leaves – roughly chopped
1-tablespoon sage leaves – roughly chopped
1-cup apple cider
Salt and freshly ground black pepper to taste

Peel the squash of your choice, and discard the seeds. Then cut the meat of the squash into approximately 2-inch pieces, and hold to the side.

Heat an eight-quart casserole dish over a medium heat and add the oil and onions. Cook the onions to lightly browned, and then add in all the other ingredients. Turn the heat to low, and allow the stew the simmer for 1 to 1-1/2 hours. Correct seasoning.

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