Winter Squash Braised In Cider

Ingredients

• 3 pounds delicata or butternut squash
• 3 tablespoons butter
• 3 tablespoons finely chopped rosemary
• 3 cups unfiltered apple or pear cider
• Salt
• 1 teaspoon balsamic or apple cider vinegar, to taste
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    280 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 53 grams carbohydrates; 9 grams dietary fiber; 17 grams sugars; 3 grams protein; 22 milligrams cholesterol; 288 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Preparation

1. Peel squash, halve lengthwise, and remove seeds with spoon. If using delicata, slice into half-moons 1/2-inch thick; if using butternut, dice into 1/2-inch chunks.
2. Melt butter in a 12-inch skillet over low heat until foamy. Add rosemary, and cook over medium heat to flavor butter, stirring frequently, about 2 minutes. Add squash, cider, and 1 teaspoon salt. If squash is not covered by cider, add water to cover.
3. Bring to a simmer, and cook until squash is tender and cider has reduced to a glaze, stirring frequently, 30 to 40 minutes. Sprinkle with vinegar, and season with salt and pepper. Transfer to warm serving bowl, and serve immediately.