Winter Squash Braised in Cider
Updated Oct. 16, 2023
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3pounds delicata or butternut squash
- 3tablespoons butter
- 3tablespoons finely chopped rosemary
- 4cups unfiltered apple or pear cider
- Salt
- 1teaspoon balsamic or apple cider vinegar, to taste
- Freshly ground black pepper
Nutritional analysis per serving (8 servings)
175 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 35 grams carbohydrates; 4 grams dietary fiber; 16 grams sugars; 2 grams protein; 701 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Peel squash, halve lengthwise, and remove seeds with spoon. If using delicata, slice into half-moons ½-inch thick; if using butternut, dice into ½-inch chunks.
- Step 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.
- Step 3
Bring to a simmer, and cook until squash is tender, about 30 to 40 minutes. Remove squash to a plate. Cook cider mixture until it has reduced to a glaze, stirring frequently, 5 to 10 minutes. Add squash back to skillet. Cook until just warmed through. Sprinkle with vinegar, and season with salt and pepper. Transfer to warm serving bowl, and serve immediately.
Private Notes
Comments
I think butternuts can be very easy to peel, since they don't have pumpkin-esque ridges like many other gourds. Here's what I do: 1. Using a sharp chef's knife, slice off the very top (stem) and very bottom (opposite of stem). 2. Cut the squash in half at its "waist." You now have a skinny top part and a round bottom part. (to be continued...)
Delicate need not be peeled!
Just made this. I was a bit apprehensive seeing how much rosemary was in the dish, but it gets mellowed out over the course of braising and takes on a nutty character. The dish is quite sweet; I added a little extra butter and a few tablespoons of water, in addition to the vinegar and salt, at the end and that seemed to help. Perhaps I reduced the sauce too much? Still a very tasty dish. 4/5.
Interesting dish which looks great with unpeeled delicata squash. Unfortunately the apple cider reduction/glaze made the squash too sweet for our tastes.
This recipe did not turn out to be as simple or as good as it appeared that it might be, and it's actually a Deborah Madison recipe, and I might try hers instead next time if I don't just end up roasting instead.
Use thyme instead of rosemary
Advertisement