Delicata Squash With Rosemary, Sage, And Cider Glaze
Serves: 5
Ewell Douglas
1 January 1970
Based on User reviews:
47
Spice
45
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Unsalted Butter1.5 cups
Apple Cider (fresh unfiltered)1 cup
Water2 tsps
Sherry Vinegar1 tsp
SaltDirections:
1
Squash
2
If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon
3
Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices
4
Other types of squash should be peeled with a chef's knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch thick
5
Herb Butter
6
Melt the butter in a large (12-inch) skillet over low heat
7
Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes
8
Do not brown the herbs
9
Cooking the herbs in butter mellows their flavor and improves their texture
10
Cooking the squash
11
Add the squash to the skillet, then the apple cider, water, vinegar, and salt
12
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
13
Taste and season with pepper, and additional salt if needed
14
Squash
15
If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon
16
Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices
17
Other types of squash should be peeled with a chef's knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch thick
18
Herb Butter
19
Melt the butter in a large (12-inch) skillet over low heat
20
Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes
21
Do not brown the herbs
22
Cooking the herbs in butter mellows their flavor and improves their texture
23
Cooking the squash
24
Add the squash to the skillet, then the apple cider, water, vinegar, and salt
25
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
26
Taste and season with pepper, and additional salt if needed