- 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.
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