Lemonade Apples Coming SoonSweet Potato Fall HarvestAnthony Vineyards: High Flavor & Organic

WTF Do I Do With
Lemonade™ Apples ?!


2 Lemonade Apples, cut into chunks

4 tbsp olive oil, divided

½ butternut squash, cut into chunks

2 red onions, thinly sliced

1 tbsp balsamic vinegar

1 tbsp brown sugar

1 large pizza dough base

½ cup Gruyère cheese, grated

A few stems of rosemary

Handful of arugula, for garnish

Salt and pepper

 

Prep Time: 20 min

Cook Time: 15–20 min

Servings: 4–6


1Preheat oven to 400° F.

2Toss the Lemonade Apples and butternut squash chunks with 1–2 tbsp olive oil on a sheet pan. Season with salt and pepper and roast for 20 minutes in the oven, until almost tender. Remove from the oven and increase the oven temperature to 475° F.

3While the apples and squash are roasting, heat 1–2 tbsp olive oil in a medium-sized pan over medium heat. Sauté onions for 5 minutes. Add the balsamic vinegar and brown sugar and continue to cook until the onions are soft and caramelized, adding more water as needed if mixture becomes dry.

4Roll out the pizza dough on a lined baking sheet. Top with the caramelized red onions, roasted apples, butternut squash chunks, grated cheese, and rosemary.

5Bake for 15–20 minutes, until the crust is golden brown. Top with arugula. Slice and serve immediately. Enjoy!


To learn more about Lemonade Apples, visit www.lemonadeapple.com