| Yield: | Yield: |
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
Instructions
- 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.
Nutrition Facts
| 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 |