Winter Squash Braised in Cider
|Yield:||6to 8 servings|
|3 lb.||butternut squash|
|3 tbsp.||finely chopped rosemary|
|3 cups||unfiltered apple or pear cider|
|1 tsp.||balsamic vinegar|
|freshly ground black pepper|
- Peel squash, halve lengthwise, and remove seeds with spoon. Dice into 1/2-inch thck chunks.
- 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.
- 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.