The Cover 2 (Roasted Apples and Squash)

• 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.
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.

local apples, butternut squash, butter, brown sugar, cider vinegar, chicken stock, ginger, garlic, salt

Taken from www.foodnetwork.com/recipes/the-cover-2-roasted-apples-and-squash-recipe.html (may not work)