The Cover 2 (Roasted Apples and Squash)
- 6 local apples
- 1 large butternut squash
- 4 ounces butter
- 1/4 cup brown sugar
- 1/3 cup cider vinegar
- 1 cup chicken stock
- 2 tablespoons grated fresh ginger
- 1 tablespoon grated garlic
- Salt and freshly ground black pepper
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.
Recipe courtesy of Team 'Da Bus'