Claire Robinson's Stewed Apples

By dhoffmanlatter

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

Preparation

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.