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Print this Recipe    Squash Cider

Delicata Squash with Rosemary, Sage, and Cider Glaze

2 medium delicata squash (about 2 pounds) or other winter squash
3 tablespoons unsalted butter
1/4 cup fresh sage very coarsely chopped
1 tablespoon fresh rosemary very coarsely chopped
1 1/2 cups fresh unfiltered apple cider or juice
1 cup water
2 teaspoons sherry vinegar
1 teaspoon salt
freshly ground pepper to taste

Squash: 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.

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 the texture.

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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