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–+ servings
autumnal fruit and vegetable stew

Stewed Apple and Butternut Squash

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Course Side
Cuisine American
Servings 4 servings

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

For an added depth of flavor, try roasting the butternut squash cubes in the oven for about 15 minutes before adding them to the pot. This will enhance the sweetness and add a slightly caramelized flavor to the dish. Make sure to stir gently to keep the apple pieces intact, as they can become mushy if over-handled.
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