Delicata Squash with Rosemary, Sage, and Cider Glaze
Exceptional. This fragrant fall dish is a lovely embellishment to any meal, but is satisfying enough to be the main attraction. Savory-sweet crescent moons of delicata squash become intoxicatingly aromatic when sauteed in brown butter and fresh herbs. Particularly lovely when paired with wild rice.
|2 ||medium delicata squash, about 4lbs., seeded and chopped into 1/2 inch slices|
|3 T||sweet cream butter|
|1⁄4 c||fresh sage|
|1 T||fresh rosemary, chopped|
|1 c||fresh unfiltered apple cider or juice|
|2 t||sherry vinegar|
| ||fresh ground black pepper and salt, to taste|
In a large skillet melt butter over low heat. Add the sage and rosemary, sauté 3 to 5 minutes lightly browning the butter. Add the squash, apple cider, water, vinegar and salt to taste. Bring to an even boil over medium heat, stirring occasionally until the liquid has reduced to a glaze and the squash is tender, about 20 to 30 minutes. Adjust to taste, adding fresh ground pepper.
The skin of a delicata squash is edible, so you need not peel it prior to cooking.