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Claire Robinson's Stewed Apples


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Rate this recipe 4/5 (1 Votes)


  • 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
  • large handful of golden raisins
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon


Servings 6


Step 1

1.Heat the butter in a large heavy saute pan over medium-high heat.

2.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.

3.Add the apples and continue to brown, another 5 minutes. Stir in 1 cup of water and the sugar.

4.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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