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.
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Ingredients
For 4 Serving(s)
delicata-squash-with-rosemary-sage-and-cider-glaze
- 3 T butter
- 1 c water
- 4 lb Delicata squash
- 1/4 c sage
- 1 T rosemary
- 1 c apple cider
- 2 t sherry vinegar
- black pepper
- salt
Delicata Squash with Rosemary, Sage, and Cider Glaze Directions
- 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.