Stewed Apples (Claire Robinson) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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:
1. 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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