Delicata squash is becoming a popular fall staple and serving it for Thanksgiving will add color and variety to your holiday table.
This recipe will work with a variety of winter squash. You can either peel the squash (it will cook a little faster) or leave the skin on, it's perfectly edible. Don't forget to save the seeds for roasting. They make a very tasty, nutritious snack.
Start by sautéing the herbs in butter, then add the squash and cider, a splash of vinegar, a little pomegranate molasses, a sprinkle of salt and simmer until the liquid has been absorbed and forms a light glaze. Taste and adjust the seasonings, as needed.
Cider-Glazed Delicata Squash with Rosemary & Squash
2 medium delicata squash (about 2 pounds) or other firm winter squash
3 tablespoons organic butter
1/4 cup very coarsely chopped fresh sage
1 tablespoon coarsely chopped fresh rosemary
1-1/2 cups fresh unfiltered apple cider or juice
2 tablespoons pomegranate molasses
2 tablespoons sherry vinegar
1 teaspoon sea salt
Freshly ground black pepper to taste
1. If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices. Other types of squash should be peeled with a chef's knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch thick.
2. Herb Butter. Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture.
3. Cooking the squash. Add the squash to the skillet, then the apple cider, 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, and additional salt if needed.
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