Summary: I made this & it was scrumptious 
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Ingredients
- medium organic winter squash (about 2 pounds)
- 3 tablespoons organic butter
- 1/4 cup fresh organic sage, chopped
- 1 tablespoon fresh organic rosemary, chopped
- 1 1/2 cups apple cider or juice
- 1 cup water 2 teaspoons wine or herb vinegar
- 1 teaspoon salt freshly ground pepper to taste
Instructions
- If using delicata squash, peel it with a vegetable peeler, then cut it lengthwise in half, and scrape out the seeds. Cut each piece in half again lengthwise, then crosswise into 1/2-inch-thick slices. Other squash should be peeled, seeded, cut into 1x 1/2 inch pieces.
- Melt the butter in a large skillet over low heat.
- Add the sage and rosemary and cook until the butter just begins to turn color-3to5minutes.
- 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.
Recipe by MaryLynn
Microformatting by hRecipe.
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