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Apples & Butternut Squash
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| 3 tablespoons | butter |
| 1/2 | butternut squash, peeled, seeds removed and cut into 1-inch chunks |
| Kosher salt | |
| 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 |
Heat the butter in a large heavy saute pan over medium-high heat. 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. Add the apples and continue to brown, another 5 minutes. Stir in 1 cup of water and the sugar. 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.
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