Sauteed Squash with Chestnut Mushrooms

• 2 C peeled and thinly sliced squash
• 2 Tb butter
• Olive oil
• 1/4 C chicken stock
• 2 C chestnut mushrooms
• 1 cipollini onion, thinly sliced
• 1 Haralson apple, diced
• 1/2 C crumbled honey chevre
• Salt and pepper, to taste

1. Melt butter and a splash of olive oil in a large pan over medium heat.
2. Working in batches, saute squash until golden brown and softened. Add more butter or oil if needed between batches.
3. Add mushrooms, chicken stock, onion and apple. Cover and saute until tender.
4. Add squash back in and heat. Sprinkle with honey chevre and serve.

*As seen on Twin Cities Live October 16, 2019

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