- 3 pounds delicata or butternut squash
- 3 tablespoons butter
- 3 tablespoons finely chopped rosemary
- 3 cups unfiltered apple or pear cider
- 1 teaspoon balsamic or apple cider vinegar, to taste
- Freshly ground black pepper
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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
- 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.
- 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.
- 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.