Fall Garden Song of the Vegetables

Basic preparation is using some of the more common Fall garden notes of sweet potatoes, onion, zucchini, and yellow squash. Place a medium sized pan with 1 TBSP EVOL on medium heat until heated. Add the chopped sweet potatoes and cook 5 minutes so that they develop a slight skin on the outside. Gently turn potatoes only once during this cooking time. Place a lid on the pan and cook the potatoes an additional 6-8 minutes. The potatoes should be cooked but still withhold some firmness. Add all remaining ingredients. Stir very gently so that you don't break up the sweet potatoes. Put the lid on the pan and cook for 10-12 minutes until all squash is tender to the touch. Let the, "Garden Song of Vegetables" rest in an uncovered pan for 5 minutes before serving. This dish takes on a tender sweetness of flavor is unexpected because it has a completely different taste than it does eating these vegetables on their own. One option for this recipe is to add a small amount of Rosemary, Thyme, Basil or Sun Dried Tomatoes while the potatoes are cooking. Another option for this recipe is to use different kinds of squash in place of the zucchini and/or the yellow squash. Options could be, Pumpkin, Sweet Dumpling Squash or Buttercup Squash. Adding any of these squash would mean cooking them with the, Sweet Potatoes so that they soften enough. In this case I would use a, Dutch Oven and possibly 2 TBSP of EVOL. I would not recommend going overboard with seasonings for this recipe as the flavors come together so naturally and have such a great taste on their own.