Imagine a pot bubbling away on the stove, filling your kitchen with the sweet aroma of cinnamon and nutmeg mingling with the earthy scent of butternut squash.
The vibrant orange cubes of squash and soft, warm apple pieces create a comforting, velvety texture that’s both soothing and satisfying.
That’s what makes this Stewed Apple and Butternut Squash dish so special—it’s a hug in a bowl.
I remember one chilly autumn evening when I was pressed for time and needed to put dinner on the table quickly.
This delightful recipe came to my rescue, providing a hearty and nutritious side dish that paired perfectly with roasted chicken.
It’s versatile enough for busy weeknights yet special enough for Sunday suppers with family and friends.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a mix of cinnamon, nutmeg, and maple syrup.
- Uses pantry staples like olive oil and spices for a simple preparation.
- Cooks quickly, making it a convenient side dish for busy nights.
- Offers a nutritious option, packed with vitamins from squash and apples.
- Freezes beautifully, allowing for easy meal prep and future enjoyment.
Ingredients
- 2 cups butternut squash, peeled and cubed — use fresh for best flavor
- 2 large apples, cored and cubed — choose a firm variety like Honeycrisp
- 1 tablespoon olive oil — extra virgin recommended
- 1 teaspoon ground cinnamon — use high-quality for richer aroma
- 1/4 teaspoon nutmeg — freshly ground if possible
- 2 tablespoons maple syrup — pure maple syrup adds authentic sweetness
- 1/2 cup water — filtered water preferred
- 1 pinch salt — sea salt for better taste
Step-by-Step Method
Peel and cube the butternut squash and apples, guaranteeing they’re of uniform size for even cooking.
Use a peeler for the squash and a knife to core and cube the apples. Set them aside in separate bowls. This step guarantees that your ingredients are ready for quick addition to the pot, streamlining the cooking process.
Heat Olive Oil
Heat the olive oil in a large pot over medium heat. Allow the oil to warm up for about a minute before proceeding. This step guarantees that the pot is evenly coated and ready to prevent sticking once you add the squash and apples.
Add Squash and Apples
Add the cubed butternut squash and apples to the heated pot. Stir them gently to coat with the olive oil. This initial sauté helps to start the cooking process and infuses the ingredients with the oil’s flavor, providing a base for the spices to adhere.
Sprinkle Spices
Sprinkle cinnamon, nutmeg, and a pinch of salt over the squash and apples. Mix gently to guarantee even distribution of spices. This step enhances the natural sweetness of the ingredients while adding warmth and depth to the dish.
Pour Syrup and Water
Pour in the maple syrup and water, stirring to combine. This liquid mixture aids in cooking the ingredients by creating steam and adding sweetness, guaranteeing the squash and apples become tender and flavorful during simmering.
Simmer Covered
Cover the pot and let it simmer for about 25-30 minutes. Stir occasionally to prevent sticking. This gentle cooking method allows the flavors to meld while softening the squash to a tender consistency, making it a perfect accompaniment to any meal.
Rest Before Serving
Remove the pot from heat and let it rest for 10 minutes before serving. This resting period allows the flavors to settle and the dish to cool slightly, making it more enjoyable and easier to serve.
Ingredient Swaps
- For a budget-friendly alternative, you can substitute the butternut squash with sweet potatoes, which are often more affordable and provide a similar texture and sweetness.
- To make the dish suitable for those with dietary restrictions, replace the maple syrup with a sugar-free syrup or honey for a different flavor profile.
- For a regional twist, try using pears instead of apples, as they can add a unique flavor and are often available locally in certain areas.
You Must Know
- Use Uniform Sizes: Confirm that the butternut squash and apples are cubed to similar sizes to guarantee even cooking and a consistent texture throughout the dish.
- Stir Occasionally: During cooking, stir the mixture occasionally to prevent it from sticking to the bottom of the pot, but do so gently to keep the apple pieces from becoming mushy.
- Roast for Depth: For enhanced flavor, consider roasting the butternut squash cubes for about 15 minutes before adding them to the pot. This step will bring out their natural sweetness and add a caramelized note to the dish.
- Let Rest: After cooking, let the stewed apple and butternut squash rest for 10 minutes. This allows the flavors to meld together and guarantees the dish is at an ideal serving temperature.
- Use Fresh Spices: To get the best flavor, use fresh ground cinnamon and nutmeg. Fresh spices will provide more aroma and depth to the dish compared to older, stale spices.
Serving Tips
- Serve with a sprinkle of toasted pecans for added crunch and flavor.
- Pair with roasted chicken or pork for a complete meal.
- Garnish with fresh thyme or parsley for a pop of color.
- Serve warm in individual bowls for a cozy presentation.
- Accompany with a dollop of Greek yogurt or crème fraîche for creaminess.
Storage & Make-Ahead
Stewed Apple and Butternut Squash can be stored in the refrigerator for up to 3 days in an airtight container.
It can also be frozen for up to 2 months.
For best results, thaw in the fridge overnight and reheat gently on the stove before serving.
Reheating
To gently reheat Stewed Apple and Butternut Squash, use a microwave on low power.
Alternatively, use an oven at a low temperature.
You can also use a stovetop over low heat.
Stir occasionally to prevent sticking.
Culinary Traditions and Heritage
Having explored the best ways to reheat our Stewed Apple and Butternut Squash, let’s now savor the rich tapestry of culinary traditions and heritage that this dish embodies.
As I prepare this dish, I’m often reminded of autumn gatherings at my grandmother’s house, where the sweet aroma of apples and spices wrapped us in warmth.
This recipe marries American harvest staples—apples and squash—into a comforting side, reflecting the essence of seasonal bounty.
The use of maple syrup and cinnamon hints at New England influences, bringing a nostalgic touch to each bite.
It’s more than just a dish; it’s a bridge to our past, connecting us to generations who cherished the simple, heartfelt joys of home-cooked meals.
Final Thoughts
Give this Stewed Apple and Butternut Squash recipe a try for a delightful and cozy side dish that’s perfect for any meal. Feel free to tweak it by adding your favorite spices or even a handful of nuts for some extra crunch!
Frequently Asked Questions
Can I Use Different Types of Apples for This Recipe?
Absolutely, you can! I once swapped in Granny Smith apples when I craved a tart twist. The contrast with sweet butternut squash was delightful. Feel free to experiment with your favorite apple varieties for a personal touch.
Is It Possible to Make This Dish in a Slow Cooker?
I’ve tried making this dish in a slow cooker, and it worked beautifully! Just toss all the ingredients in, set it on low for about 4-5 hours, and your home will smell absolutely delightful.
How Can I Adjust the Sweetness Level of the Dish?
To adjust sweetness, I’d recommend tweaking the maple syrup. I once reduced it for a lighter taste, and it was perfect. You can also try adding more cinnamon for warmth without extra sugar. Experiment and enjoy!
Can This Recipe Be Doubled for a Larger Crowd?
Absolutely, I’ve doubled this recipe before for family gatherings. Just make sure your pot is large enough to accommodate everything. It’s a delightful dish, and watching everyone savor it brings me so much joy!
What Are Some Variations for Adding Protein to This Dish?
I love adding protein to dishes like this by tossing in roasted chickpeas or cooked quinoa. Once, I added some toasted pecans, and it brought a delightful crunch and nuttiness that complemented the sweet, savory flavors beautifully.
Stewed Apple and Butternut Squash
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 measuring cup
- 1 peeler
Ingredients
- 2 cup butternut squash peeled and cubed
- 2 large apples cored and cubed
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoon maple syrup
- 1/2 cup water
- 1 pinch salt
Instructions
- Peel and cube the butternut squash and apples, keeping them in uniform sizes.
- Heat olive oil in a large pot over medium heat.
- Add the cubed butternut squash and apples to the pot.
- Sprinkle cinnamon, nutmeg, and salt over the squash and apples.
- Pour in the maple syrup and water, stirring to combine.
- Cover the pot and let it simmer for about 25-30 minutes until the squash is tender.
- Stir occasionally to prevent sticking to the bottom of the pot.
- Once cooked, remove from heat and let it rest for 10 minutes before serving.
Notes
