Delicata Squash with Rosemary, Sage, and Cider Glaze

By November 20, 2010Uncategorized

snooth.com

1 medium delicata squash

1 1/2 Tb unsalted butter

1 Tb very coarsely chopped fresh sage

1/2 Tb coarsely chopped fresh rosemary

3/4 C unfiltered apple cider or juice

1/2 C water

1 tsp. sherry vinegar

1/2 tsp. salt

Freshly ground black pepper

Peel squash, cut lengthwise in half, and scrape out seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices. Make herb butter: Melt butter in a large skillet over low heat. Add sage and rosemary and cook, stirring, until butter just begins to turn golden brown, 3-5 min. Do not brown the herbs. Add squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until cider has boiled down to a glaze and the squash is tender, 20-30 min. Taste and season with pepper, and additional salt if needed. Adapted from Epicurious, March 200.

Terra

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