Ina Garten’s Tzimmes

By lisaS

Ingredients

• Good olive oil
• 3 cups chopped yellow onions (2 large)
• 1 pound carrots, unpeeled and cut into 2-inch chunks
• 2 pounds sweet potatoes, peeled and cut into 1½ -inch chunks
• 2 pounds butternut squash, peeled and cut into 1½ -inch chunks
• 1 cup chicken stock, preferably homemade
• 1 teaspoon grated orange zest
• 1⁄2 cup freshly squeezed orange juice (2 large oranges)
• 1⁄4 cup light brown sugar, lightly packed
• 2 tablespoons unsalted butter, diced (Editor's tip: Try subbing in either margarine or vegetable stock to make this kosher.)
• 1⁄2 teaspoon ground cinnamon
• Kosher salt and freshly ground black pepper
• 2 cups pitted prunes

Preparation

Step 1

Preheat the oven to 325 degrees.

In a large (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, heat 2 tablespoons of olive oil, add the onions, and sauté over medium to medium-low heat for 15 minutes, stirring occasionally, until tender. Add the carrots, sweet potatoes, butternut squash, chicken stock, orange zest, orange juice, brown sugar, butter, cinnamon, 1 tablespoon salt, and 1½ teaspoons pepper and combine. Sprinkle the prunes on top and bring the liquid to a simmer on top of the stove.

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.

MAKE AHEAD:
Prepare the entire dish and refrigerate for up to 2 days. Reheat on top of the stove before serving.