Squash With Apple Cider and Herb Glaze - Stove Top
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:
- 2 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
- 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? :).
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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!Reply
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!Reply