CIDER GLAZED DELICATA SQUASH
Makes about 6 servings
Have you tried delicata squash yet? It’s hard to
choose a favorite winter squash, but delicata is definitely
a GREAT ONE! It’s firm-textured, not too sweet,
truly a delight of a squash! This recipe pairs the apple-y
sweetness of a cider glaze with this wonderful veggie.
2 medium delicata squash (about 2 pounds) squash
3 tablespoons unsalted butter
1/4 cup very coarsely chopped fresh sage
1 tablespoon coarsely chopped fresh rosemary
1 1/2 cups fresh unfiltered apple cider
2 teaspoons sherry vinegar
1 teaspoon salt
Freshly ground black pepper
1. for the delicata squash: peel it with a vegetable peeler,
cut it lengthwise in half, and scrape out the seeds with
a spoon. Cut each piece lengthwise in half again, then
crosswise into 1/2-inch -thick slices.
2. Herb Butter. Melt the 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 the 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 the squash
is tender, 20 to 30 minutes. Taste and season with pepper,
and additional salt if needed. |
