Glazed Delicata Squash

Name: Glazed Delicata Squash
Ingredients: 2 pounds delicata squash medium, - about 2; 3 tablespoons unsalted butter; 2 tablespoons chopped fresh sage coarsely; 1 tablespoon fresh rosemary coarsely chopped; 1 1/2 cups apple cider fresh unfiltered; 1 cup chicken stock good quality, or broth; 2 teaspoons apple cider vinegar; 1 teaspoon salt; freshly ground black pepper

9 ingredients

2 steps

Ingredients

2 pounds delicata squash medium, - about 2
3 tablespoons unsalted butter
2 tablespoons chopped fresh sage coarsely
1 tablespoon fresh rosemary coarsely chopped
1 1/2 cups apple cider fresh unfiltered
1 cup chicken stock good quality, or broth
2 teaspoons apple cider vinegar
1 teaspoon salt
freshly ground black pepper

Directions

1

Peel the squashes with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon; dice the squash into 1/2-inch pieces. Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown (but don't allow the herbs to brown), about 3 to 5 minutes.
2

Add the squash to the skillet, then the apple cider, stock, vinegar, and salt. Cook, stirring occasionally, over medium heat 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.