Start by peeling and cubing your butternut squash and sweet potatoes into bite-sized chunks. Slice your carrots into hearty 2-inch pieces — they’ll soften beautifully but still hold their shape. Finely dice the onion, which will melt into the base and add natural sweetness.

In a large, deep non-stick pan or Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the onions first and sauté for 4–5 minutes until they turn soft and translucent. The gentle browning brings out a sweet, savory flavor that sets the stage.

Add your butternut squash, sweet potatoes, and carrots to the pan. Stir gently to coat them in the onion-flavored oil. Let them cook for about 5–7 minutes, stirring occasionally, so they begin to soften and slightly caramelize at the edges.

In a small bowl, whisk together fresh orange juice, orange zest, maple syrup, chicken broth (or vegetable broth for a vegetarian option). Pour this mixture into the pan. Add your prunes, a small knob of grated ginger, a sprinkle of cinnamon, and salt and pepper to taste.

Stir gently, reduce heat to low, and cover the pan with a lid. Let it simmer slowly for 30–40 minutes, stirring every 10 minutes to prevent sticking. The vegetables will soak in all the flavor while becoming tender and delicious.

Remove the lid for the final 10–15 minutes of cooking. Add a few dots of unsalted butter on top and stir gently — the butter adds gloss, flavor, and richness. Cook uncovered to allow excess liquid to reduce slightly and the flavors to concentrate.

Once your vegetables are fork-tender and glossy, remove from heat. The dish should smell like warm, citrus-kissed autumn! Garnish with fresh parsley or thyme for a pop of color and freshness.