Recipe courtesy of Team Da Bus
The Cover 2 (Roasted Apples and Squash)
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- Yield: Yield:
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 247
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 5 g
- Sugar
- 21 g
- Protein
- 2 g
- Cholesterol
- 31 mg
- Sodium
- 665 mg
- Yield: Yield:
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 247
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 5 g
- Sugar
- 21 g
- Protein
- 2 g
- Cholesterol
- 31 mg
- Sodium
- 665 mg
Ingredients
Directions
- 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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