Friday, October 25 2013, 01:56 PM MDT
Squash Braised in Fresh Apple Cider
As Aired on October 25, 2013
Recipe Courtesy of Liberty Heights Fresh
3 lb. organic Delicata, Butternut, or similar variety winter squash
2 tablespoons Straus Family Creamery unsalted butter
Few sprigs fresh organic rosemary
3 cups Zollinger fresh apple cider
La Vecchia Dispensa balsamic vinegar or Katz Gravenstein Apple Cider Vinegar
Diamond Crystal kosher salt and freshly ground pepper
Cut the squash in half and scoop out the seeds and filaments. Peel the squash, then chop into bite sized chunks.
Finely chop the rosemary.
Heat a very large skillet over low heat. Melt the butter, increase heat to medium, then add in the chopped rosemary. Stirring frequently, sauté for about 1 - 2 minutes.
Add in the chopped squash and the cider, plus salt to taste. If the squash is not submerged in the cider, add enough water to cover.
Bring to a simmer. Sauté until the squash is tender and the cider has reduced to a thick glaze, about 30 - 40 minutes. Salt and pepper to taste.
Transfer to a warmed serving platter and garnish with a drizzle of vinegar.