The Cover 2 (Roasted Apples and Squash)
Core the apples, cut into 8 wedges, and set aside. Peel and seed the squash, cut into 1/2-inch cubes, and set aside. Melt the butter in a saucepan over high heat, add the squash, and saute 5 minutes. Add the apples and continue cooking for 5 minutes. Add the brown sugar and stir until dissolved. Add the cider vinegar and cook 2 minutes. Add the chicken stock and simmer until cooked through. Add the ginger and garlic, cook 2 minutes, adjust seasoning, and serve.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Thank you! your flag was submitted.
More Recipes and Ideas:
Butternut Squash, Apple and Onion Galette with Stilton, Butternut Squash Spaetzle, Frankenstein's Frighteningly Decorated Caramel-Dipped Apples, Spanish Rice Recipes, Apple Butter Recipes, Apple Cider Recipes, Mashed Potato Recipes, Apple Cobbler Recipes, Apple Strudel Recipes