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Cooking Corner: Fall Apple Recipes

PITTSBURGH (KDKA)-- Market District's Chef Crystal Baldwin stops by the Pittsburgh Today Live kitchen with two apples recipes for the fall.

Roasted Apples and Squash
(Compliments of Chef Crystal Baldwin)

Serves: 6-8
Prep Time: 20 minutes
Cook Time: 30-35 minutes


8 cups butternut squash, peeled, and cut into ½ inch chunks
2 cups tart apples, cored and cut into ½ inch chunks
1 fennel bulb, cut into 1/2 inch chunks
2 tbsp Market District extra-virgin olive oil
1 1/2 tbsp honey
1 tbsp thyme, chopped
salt and pepper


Preheat the oven to 425°. In a large bowl, toss the squash, apples, and fennel with the olive oil, honey and thyme. Season with salt and pepper. Spread the squash, fennel, and apple on a baking sheet and roast in the oven for 20 minutes. Toss the mixture with a spatula and continue cooking until tender and browned. Serve and enjoy.

Apple and Farro Salad
(Compliments of Chef Crystal Baldwin)

Serves: 4-6
Prep Time: 20 minutes
Cook Time: 35-40 minutes


1/3 cup extra-virgin olive oil
3 tbsp Sherry vinegar
2 tbsp shallot, minced
Salt and freshly ground pepper
4 cups Farro, cooked according to package directions
1 cup Honeycrisp apple, cored and cut into 1/2-inch pieces
1/3 cup walnuts, toasted and chopped
½ cup pomegranate seeds
½ cup flat-leaf parsley, chopped
1 tbsp thyme, chopped


In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper. Add the Thyme-Scented Pearled Barley, walnuts, apple, pomegranate seeds, parsley, and thyme; toss before serving.

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