The Cover 2 (Roasted Apples and Squash) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
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.
2. 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.
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