SQUASH BRAISED IN CIDER

SQUASH BRAISED IN CIDER image

Yield 0rig 6-8 serv; mine way more

Number Of Ingredients 7

Previous Next

3 lbs delicata or butternut squash (I used ~4 1/2 lbs butternut)
3 Tbsps butter (I used maybe 2 Tbsps? Plenty)
3 Tbsps finely chopped rosemary (I used maybe 1 - 1 1/2 Tbsps fresh? Plenty with spiced cider)
3 cups unfiltered apple or pear cider (I used ~ 3 1/2 cups spiced cider, plus ~1 cup sparkling clear apple juice)
Salt
1 tsp balsalmic or cider vinegar, to taste (I used ~ 1 tsp red wine vinegar)
freshly ground black pepper (don't think I used)

Steps:

1) Peel squash, halve lengthwise, & remove seeds with spoon. If using delicata, slice into half-moons, 1/2-inch thick; if using butternut, dice into 1/2-inch chunks (we did ~ 1 - 1 1/2 inch chunks). 2) Melt butter in a 12-inch skillet over low heat until foamy. (I used circulon 5 or 5 1/2 quart dutch oven/pan; only just big enough). Add rosemary, and cook over medium heat to flavor butter, stirring frequently, about 2 minutes. Add ssquash, cider, and 1 tsp salt (I don't think I added then or used anything like that much; didn't need more.) If squash is not covered by cider, add water to cover. (I added a bit.) 3) Bring to a simmer, and cook until squash is tender and cider has reduced to a glaze, stirring frequently, 30-40 mins. (Never reduced to a glaze in that pot. I took out the squash and boiled another ~ 10 mins, still a sauce - but good that way.) Sprinkle with vinegar, and season with salt & pepper. Transfer to a warm serving bowl, and serve immediately.