Winter Squash Braised in Cider

Yield:6to 8 servings
Category:Side Dishes


3 lb. butternut squash
3 tbsp. butter
3 tbsp. finely chopped rosemary
3 cups unfiltered apple or pear cider
1 tsp. balsamic vinegar
 freshly ground black pepper


  1. Peel squash, halve lengthwise, and remove seeds with spoon. Dice into 1/2-inch thck 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.