The Cover 2 (Roasted Apples and Squash)

1. 1

   Core the apples, cut into 8 wedges, and set aside.

2. 2

   Peel and seed the squash, cut into 1/2-inch cubes, and set aside.

3. 3

   Melt the butter in a saucepan over high heat, add the squash, and saute 5 minutes.

4. 4

   Add the apples and continue cooking for 5 minutes.

5. 5

   Add the brown sugar and stir until dissolved.

6. 6

   Add the cider vinegar and cook 2 minutes.

7. 7

   Add the chicken stock and simmer until cooked through.

8. 8

   Add the ginger and garlic, cook 2 minutes, adjust seasoning, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.