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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 91.53 Kcal (383 kJ) | ||
| Calories from fat | 51.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 4.63mg | 0% | |
| Potassium | 55.9mg | 1% | |
| Total Carbs | 10.56g | 4% | |
| Sugars | 9.13g | 37% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 0.2g | 0% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 21mg | 2% | |
| Amount Per 100 g | |||
| Calories | 135.29 Kcal (566 kJ) | ||
| Calories from fat | 76.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.5g | 9% | |
|---|---|---|---|
| Cholesterol | 22.56mg | 5% | |
| Sodium | 6.84mg | 0% | |
| Potassium | 82.63mg | 1% | |
| Total Carbs | 15.61g | 4% | |
| Sugars | 13.49g | 37% | |
| Dietary Fiber | 0.51g | 1% | |
| Protein | 0.29g | 0% | |
| Vitamin C | 3.6mg | 4% | |
| Vitamin A | 0.3mg | 6% | |
| Iron | 0.3mg | 1% | |
| Calcium | 31.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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