Recipe by Mama's Kitchen (Hope)
A wonderful way to cook winter squash on the stove top. The cider forms a tart-sweet glaze and the herbs add a fresh note. Peeling the squash seems to be easier imho if I microwave the whole, uncut squash in the microwave for about 5 minutes. Let it cool before trying to peel. Different varieties of winter squash like butternut or acorn can be used. Some do hold their shape better than others though.
- 2 lbs acorn squash or 2 lbs butternut squash or 2 lbs winter squash, weight approximate
- 1 1⁄2 cups apple juice or 1 1⁄2 cups apple cider
- 1 cup water
- 2 teaspoons apple cider vinegar
- salt & freshly ground black pepper, to taste
- 3 tablespoons unsalted butter
- 1⁄4 cup fresh sage, coarsely chopped or 1⁄4 cup about 1 1/2 tbsp ground sage
- 1 tablespoon fresh rosemary, coarsely chopped or 1 teaspoon dried rosemary
- 1 teaspoon cinnamon, preferably freshly grated
- 1⁄4 teaspoon nutmeg, preferably freshly grated
Directions See How It's Made
- Peel squash and seed it. Cut squash into cubes 1 inch wide by 1/2 inch thick.
- Melt butter in a 12 inch skillet over medium to medium low heat.
- Add sage and rosemary and cook, stirring until the butter just begins to turn golden brown. Do not brown the herbs. Stir in the cinnamon and nutmeg.
- Add the squash to the skillet, then the juice, water, vinegar and a pinch of salt.
- Bring the mixture to a boil, increasing the heat if need be. Reduce heat and keep it at a simmer.
- Stir occasionally until the juice has boiled down to a glaze and the squash is as tender as you want it. Time varies with type of squash. It takes about 45 minutes to 1 hour.
- Taste and season with salt and pepper. My dd really liked this with some maple syrup on top. As long as she is eating veggies- right? :).