| Level: | Easy |
| Total: | 45 min |
| Prep: | 10 min |
| Cook: | 35 min |
| Yield: | 6 servings |
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
Instructions
- 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
| Serving Size | 1 of 6 servings |
| Calories | 145 |
| Total Fat | 6 g |
| Saturated Fat | 4 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 4 g |
| Sugar | 15 g |
| Protein | 1 g |
| Cholesterol | 15 mg |
| Sodium | 422 mg |
Reviews
So delicious and the butternut squash adds great flavor
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.
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.
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.
I first tried this receipe out on family with stuffed pork chops as an experiment to see if it would be good to make for Thanksgiving.
It was a big hit. Nobody could figure out what was in there with the apples. I would cut back on the water and add more if needed. This is definitely part of our Thanksgiving Dinner. The nice thing is that is can be made on the stove. Look out cranberry sauce–you have competition!
It was a big hit. Nobody could figure out what was in there with the apples. I would cut back on the water and add more if needed. This is definitely part of our Thanksgiving Dinner. The nice thing is that is can be made on the stove. Look out cranberry sauce–you have competition!
So delicious! I read the reviews & I found that once I uncovered it & cooked the last 5 minutes with the cinnamon the water absorbed. My butternut squash got a little mushy but the flavor with the apples & seasonings was perfect!
This turned out exactly or maybe even better than the squash at my favorite restaurant, which also has apples and cinnamon. I did not find it to be watery at all. I used squash that was already diced from the grocery and I used Macoun apples. It was absolutely perfect and simply delicious! I will make this again for sure.
Really, REALLY good. I found 1 cup of water to be a bit too much. I ended up pouring some out prior to adding the cinnamon. The subtle differences in texture and taste between the squash and the apple work really well. This recipe is a keeper.
This was a fantastic recipe. We actually ate it as a dessert, but I am excited to pair this with pork chops or pork loin. My boyfriend is a culinary genius, and he mentioned that this might be good over whole grain pancakes.
I love the recipe as is, but I will be adding another couple of apples next time (we LOVE apples in my house).
My husband and I made this along with Claire’s stuffed pork chops tonight. All I can say is WOW!!! Absolutely delicious and so easy to make. Cannot wait to make this again!