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Delicata Squash With Rosemary, Sage And Cider Glaze Recipe

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This recipe for Delicata Squash With Rosemary, Sage And Cider Glaze is from Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium delicata squash (about 2 pounds) or other firm winter squash
3 tbsp. unsalted butter
1/4 c. very coarsly chopped fresh sage
1 tbsp. coarsly chopped fresh rosemary
1 1/2 cups unfiltered apple cider or juice
1 c. water
2 tsp. sherry vinegar
1 tsp. salt
Fresh ground pepper
Directions:
Directions:
1. SQUASH. If using delicata squash, peel it with a vegetable peeler, cut it lengthways in half, and scrape out the seeds with a spoon. Cut each piece lengthways in half again, then crosswise into 1/2 inch thick slices. Othe types of squash should be peeled with a chefs knife, seeded, cut into 1 inch wedges, the sliced 1/2 inch thick.

2. HERB BUTTER. Melt butter in a large (12 inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture.

3. COOKING THE SQUASH. Add the squash to the skillet, then apple cider, water, vinegar and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and squash is tender, 20 to 30 minutes. Taste and adjust seasoning if needed.
Personal Notes:
Personal Notes:
This is a very satisfying squash dish.

 

 

 

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