Email to Genia Revels      

Recipe Categories: GeniaMarie's HOME PAGEAMISH APPETIZERS BEVERAGES BREAD BREAKFAST BROWNIES CAKEMIXCAKES CAKES CANDY CASSEROLES CENTERPIECES CHEESECAKE COCACOLA COOKIES CROCKPOT CUPCAKES DAIRYFREE DESSERTS EGGS FISHandSEAFOOD FOREIGNCOUNTRYRECIPES FRIED FROSTNG FRUIT GRANDMOFAVORITES HAMBUGERS HOLIDAY INAJAR JAMJELLIESSPREADS JELLOSHOTS LAMB LEILANI MARINADES MEATS METRICCONVERAIONTABLES MOTHER39SDAYMEANING MOVIERECIPES MUFFINS PASTRIES PIE PIZZA POULTRY RICEKRISPIETREATS SALADandDRESSING SANDWICHES SAUCES SHELBIESOWN SIDES SNACKS SOUPSandSTEWS STLOUISSPECIALITIES TIPS TRUFFLES UTICASYRACUSENYDISHES VEGETABLES VEGETARIAN WALTDISNEYWORLD

Winter Squash Braised in Cider




Source of Recipe


NYT


List of 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.


Recipe



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.
2. 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.
3. 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.
Yield: 6 to 8 servings.