Kabocha Squash Apple Stew
Ingredients
Kabocha squash
Golden delicious apple sliced
1 C. apple cider
ΒΌ C. currants
1 small onion, sliced
1 tsp pine nuts
Water as needed
Preparation
On the stove top add the currants, then the apples and the apple cider. Boil down until it is reduced and syrup like, about twenty minutes. Add the squash and pine nuts cook covered, adding water if needed. Taste the squash for doneness. Add tupelo honey and water to adjust the seasonings. Serve with garlic toast or toasted spelt bread fingers with roasted garlic. I just bought this wonderful garlic roaster. It roasts about three heads of garlic all at once. Just soak the ceramic ring in water; cut the heads of garlic close to the top; place them cut side down and add a teaspoon of olive oil. Close the lid, press the button and it roasts the garlic in twenty seven minutes. When finished the light shuts off.
