Ingredients
- 3 tablespoons butter
- 1/2 butternut squash, peeled, seeds removed and cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 3 Granny Smith apples, peeled, cored and chopped into 1-inch chunks
- 1 cup water
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
Directions
Heat the butter in a large heavy saute pan over medium-high heat. Add the butternut squash and season with salt and pepper, to taste. Cook until the squash is beginning to caramelize, about 6 to 8 minutes. Add the apples and continue to brown, another 5 minutes. Stir in 1 cup of water and the sugar. Cover, then reduce the heat to medium-low and cook until tender, about 15 minutes. Add the cinnamon and cook until the squash and apples are coated in a deep golden brown glaze, about 5 minutes more. Transfer the stew to a serving bowl and serve.
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By kgall
chicago, il
on February 13, 2012
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I followed the advice of other reviewers and used less water, closer to a half cup. It was delicious - served it as a side to the stuffed pork chops from the same episode.
By nursecibulka1
Munford
on February 05, 2012
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This is truly delicious. My daughter (not a squash eater ate two bowls and loved it. It is the right combination of sweet and tart.
By a_cleary_5299155
Norwich, CT
on January 22, 2012
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I used about 4 cups of diced butternut squash with about 6 cups of diced granny smith apples. I didn't have any brown sugar, so I used about a 1/4 cup of white with a heaping tablespoon of black strap molasses. Followed directions the rest of the way. Totally excellent.
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