Labadie Recipe Database

Name Delicata Squash with Rosemary, Sage and Cider Glaze Number of People 6 List of Ingredients 2 medium delicata squash (about 2 lbs.) or other winter squash 3 T. unsalted butter 1/4 cup very coarsely chopped fresh sage 1 T. coarsely chopped fresh rosemary 1 1/2 cups apple cider or juice 1 cup water 2 tsp. sherry vinegar 1 tsp. salt 1 or 2 tsp. sugar, to taste freshly ground black pepper Description Squash:  If suing delicata squash peel it with a vegetable peeler, cut in half lengthwise and scrape out seeds with spoon.  Cut each piece in half lengthwise again and then crosswise into 1/2-inch thick slices.  Other types of squash should be peeled with a chef's knife, seeded and cut into 1-inch wedges; then sliced into 1/2-thick pieces. Herb Butter:  Melt the butter in large (12-inch) skillet over low heat.  Add sage and rosemary and cook, stirring until the butter just begins to turn golden brown; about 3 to 5 minutes.  Do not brown the herbs; cooking them in butter mellows their flavor and improves their texture. Cooking the Squash:  Add the squash to the skillet, then the apple cider or juice, water, vinegar and salt.  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.  Taste and season with pepper, sugar and additional salt as needed. Time 30 minutes Difficulty (1-5) 2 Notes Very different and satisfying. Image