The Cover 2 (Roasted Apples And Squash)
Serves: 3
Jonathan Flatley
1 January 1970
Based on User reviews:
45
Spice
46
Sweetness
45
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 large
Butternut Squash110 g
Butter1 cup
Brown Sugar1 cup
Cider Vinegar1 cup
Chicken Stock2 tbsps
Ginger (grated fresh)1 tbsp
Garlic (grated)1
SaltDirections:
1
Core the apples, cut into 8 wedges, and set aside
2
Peel and seed the squash, cut into 1/2-inch cubes, and set aside
3
Melt the butter in a saucepan over high heat, add the squash, and saute 5 minutes
4
Add the apples and continue cooking for 5 minutes
5
Add the brown sugar and stir until dissolved
6
Add the cider vinegar and cook 2 minutes
7
Add the chicken stock and simmer until cooked through
8
Add the ginger and garlic, cook 2 minutes, adjust seasoning, and serve