Recipe courtesy of Team Da Bus

The Cover 2 (Roasted Apples and Squash)

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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


  1. 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.