2 5"-6" zephyr squashwashed and cut into rings 1/4" thick
1Jazz applewashed but unpeeled, cut into half moons (make four straight cuts around the core from end to end. Slice each piece into thin half moons)
2teaspoonspalm sugar
ΒΌcupvegetable broth
2teaspoonsapple cider vinegar
chopped flat leaf parsley for garnishoptional
Instructions
Melt the coconut oil in a heavy skillet over medium heat.
Add the onion along with a bit of salt and pepper and cook until the onion begins to sizzle.
Turn the heat down and let the onions slowly take on some color.
Add the squash and apple along with a bit more salt and pepper. Cook, stirring and flipping gently with a spatula to make sure all the fruit and vegetables come in contact with the hot pan.
Add the sugar and vegetable broth.
Cover and let simmer over low-ish heat for about five minutes.
Remove the lid, turn the heat up to medium and reduce until the broth is almost gone.
Taste and adjust seasonings if necessary.
Right before serving, toss with the 2 teaspoons of apple cider vinegar.