This stewed apples recipe is a great alternative to the standard cranberry dish on your Thanksgiving table. Together with butternut squash, it makes a perfect companion to turkey or pork.
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
- Heat the butter in a large heavy sauté pan over medium-high heat.
- Add the butternut squash and season with salt and pepper, to taste.
- Cook until the squash begins to carmelize 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.
Food Mingle Blog Alternatives and Substitutes:
- Next time, I would add more apples and hold back some water, to be added later if needed.
- A bit of butter might increase the richness.
Yield: 6 servings
Source: http://www.foodnetwork.com, courtesy: Claire Robinson