Recipe: Stewed Apples and Butternut Squash

Stewed Apples and Butternut Squash, Courtesy:, Claire Robinson
Stewed Apples and Butternut Squash, Courtesy:, Claire Robinson

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
  1. Heat the butter in a large heavy sauté pan over medium-high heat.
  2. Add the butternut squash and season with salt and pepper, to taste.
  3. Cook until the squash begins to carmelize about 6 to 8 minutes.
  4. Add the apples and continue to brown, another 5 minutes.
  5. Stir in 1 cup of water and the sugar.
  6. Cover, then reduce the heat to medium-low and cook until tender, about 15 minutes.
  7. Add the cinnamon and cook until the squash and apples are coated in a deep golden brown glaze, about 5 minutes more.
  8. 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:, courtesy: Claire Robinson



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