(Recipe is by Claire Robinson and is found on the Food Network site here.)
Step by Step Instructions:
Here is everything you need to make this super classy (and simple) apple and butternut squash side: 3 Granny Smith Apples, Approximately 1/2 of a butternut squash (I think I had about 1.5 pounds of squash here), Kosher Salt, Freshly Ground Black Pepper, Ground Cinnamon, Butter, and Brown Sugar.
Since my butternut squash was already peeled and cubed, I began with preparing the apples. First I peeled the apples with a vegetable peeler, but use any method you prefer here.
Then I got an apple slicer to both core and slice each apple as you see above.
Then I took a sharp paring knife and cut each slice into about 3 pieces so they were roughly 1 inch cubes.
In a large pan that has a lid, I melted 3 Tablespoons of butter over medium-high heat.
Once the butter was melted, I added my cubed squash, some Kosher salt, and freshly ground pepper.
I then cooked the squash for 6-8 minutes until the squash begins to carmelize as you can see above.
Next I added the diced apples to the squash and cooked them together for another 5 minutes.
After the 5 minutes were up, I poured in 1 cup of water and 1/4 cup of brown sugar.
I stirred everything together, covered the pan, and reduced the heat to medium-low…
…and cooked the apples and squash mixture for 15 minutes.
After the 15 minutes were up I added 1/2 teaspoon of cinnamon and stirred everything together.
I continued stirring fairly frequently for 5 minutes until the apples and squash were a lovely golden brown. At this point the apples were very well cooked so they broke down a bit (as did the squash) to make a really lovely, chunky applesauce. I’m telling you that this dish was delightful and really made the entire house smell like cinnamon and apples…you can’t beat that in my book! I can’t wait to make this dish again. I hope you enjoy!!
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 saute pan over medium-high heat.
2. Add the butternut squash and season with salt and pepper, to taste.
3. Cook until the squash is beginning to caramelize, 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. Cover, then reduce the heat to medium-low and cook until tender, about 15 minutes.
6. Add the cinnamon and cook until the squash and apples are coated in a deep golden brown glaze, about 5 minutes more.
7. Transfer the stew to a serving bowl and serve.