Stewed Apples

• 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.
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.

butter, butternut squash, kosher salt, apples, water, brown sugar, ground cinnamon

Taken from www.foodnetwork.com/recipes/claire-robinson/stewed-apples-recipe.html (may not work)