Squash With Apple Cider and Herb Glaze - Stove Top

Submitted by Mamas 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."

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 6

ingredients

• 907.18 907.18 g butternut squash or 907.18 g winter squash, weight approximate
• 354.88 ml apple juice or 354.88 ml apple cider
• 236.59 ml water
• 9.85 ml apple cider vinegar
• salt & freshly ground black pepper, to taste

• Herb Butter

• 44.37 ml unsalted butter
• 59.14 ml fresh sage, coarsely chopped or 59.14 ml about 1 1/2 tbsp ground sage
• 14.79 ml fresh rosemary, coarsely chopped or 4.92 ml dried rosemary
• 4.92 ml cinnamon, preferably freshly grated
• 1.23 ml nutmeg, preferably freshly grated

directions

1. Peel squash and seed it. Cut squash into cubes 1 inch wide by 1/2 inch thick.
2. Melt butter in a 12 inch skillet over medium to medium low heat.
3. 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.
4. Add the squash to the skillet, then the juice, water, vinegar and a pinch of salt.
5. Bring the mixture to a boil, increasing the heat if need be. Reduce heat and keep it at a simmer.
6. 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.
7. 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? :).
8. Serve.

Reviews

[morgainegeiser]

This was an easy recipe to prepare even though somewhat time consuming. But the flavors make it worth waiting for. Made for ZWT5

 

[Mandy]

I'm not going to rate this as I just can't come at a sweet tasting side with a savoury dinner (must be an Aussie thing) I tagged this really to see if I might get toddler DD to eat some vegies and it worked, she was happy and said her pumpkin tasted like honey, hubby didn't seem to mind this either and ate all his but personally not my cup of tea..thanks Mama!

 

[echo echo]

Really interesting combination of seasonings--sage, rosemary, cinnamon, nutmeg--which turn out to work together quite well--who knew? I made this with acorn squash fresh from the farmer's market and paired it with Hey Jude's Recipe #90640. A colorful and delicious meal.

 

[Wineaux]

I used butternut squash and learned that, for me, peeling it was a bit easier if I cut it into cubes and peeled each cube. Other than the peeling of the squash, it went together very quickly. Loved the combination of spices = very unusual and very tasty! Will make often, when we can get the squash. Thanks for the great post!

 

[AmandaInOz]

This was very tasty and smelled so nice cooking. I used butternut squash, which cooked pretty quickly, so I removed it early and boiled down the sauce separately. I think it would have been nice with a bit more sweetness, that's probably because I used an all natural, cloudy apple juice with no sugar added. Next time I'll use something with full sugar. Excellent recipe. Thanks mama's kitchen!