Cider Braised Delicata

Adapted from a NYTimes Cooking recipe:

INGREDIENTS

  • 4-5 small delicata squash

  • 1 quart of apple cider

  • 3 T butter

  • 2-3 T chopped rosemary

  • 1 T Apple Cider Vinegar

  • salt & pepper to taste

PROCESS

  1. Wash the delicata, halve lengthwise, and scrape out the seeds. Slice into 1/2” half-moons.

  2. In large skillet, slightly brown butter with chopped rosemary until fragrant.

  3. Add the squash and pour cider over to cover the squash.

  4. Simmer, covered, until delicata is tender - about 30-40 minutes.

  5. Remove squash and cook down the remaining cider until syrupy - about 10-15 minutes.

    (Optional: I placed the squash on a roasting pan in a 400 degree oven while I was reducing the syrup, just to give them a bit of color.)

  6. Add squash back to cider syrup and toss to cover.

  7. Finish with ACV, salt, and pepper to taste.

Emily Johnson