• 3 NC Apples, cored, peeled and sliced
  • 1 medium butternut squash
  • 1 medium yellow onion, chopped
  • 1 large carrot, peeled, chopped
  • 1 tablespoon minced garlic
  • 4 cups vegetable stock
  • salt and pepper to taste
  • Optional: ¼ tsp ground nutmeg, ½ tsp ground cinnamon; dash hot sauce; splash of cream

Cut squash in half; remove seeds and pulp. Roast in 350 degree oven, flesh side down until tender, about 45 minutes. Remove squash from oven and cool. After cooled, remove all meat and discard skin. Place carrots, onions and apple slices on a baking sheet. Brush with oil and roast until soft. While vegetables are roasting, bring stock to a simmer in a heavy bottomed pot and then add all roasted vegetables and spices. Simmer for 30 minutes, cool and puree in a blender. Pour and serve.

Recipe by Chef Mark DeMarco, Biltmore