WINTER SQUASH BRAISED IN CIDER

By BobD

Ingredients

• 3 pounds delicata or butternut squash
• 3 tablespoons butter
• 3 tablespoons finely chopped rosemary
• 3 cups unfiltered apple or pear cider
• Salt
• 1 teaspoon balsamic or apple cider vinegar, to taste
• Freshly ground black pepper

Details

Servings 6
Adapted from events.nytimes.com

Preparation

Step 1

Peel squash, halve lengthwise, and remove seeds with spoon. If using delicata, slice into half-moons 1/2-inch thick; if using butternut, dice into 1/2-inch chunks.

Melt butter in a 12-inch skillet over low heat until foamy. Add rosemary, and cook over medium heat to flavor butter, stirring frequently, about 2 minutes. Add squash, cider, and 1 teaspoon salt. If squash is not covered by cider, add water to cover.

Bring to a simmer, and cook until squash is tender and cider has reduced to a glaze, stirring frequently, 30 to 40 minutes. Sprinkle with vinegar, and season with salt and pepper.

Transfer to warm serving bowl, and serve immediately.