* Exported from MasterCook *
Delicata Squash with Rosemary, Sage, and Cider Glaze
Recipe By :Jerry Traunfeld
Serving Size : 6 Preparation Time :0:00
Categories : Herbfarm Vegetable Dishes
Amount Measure Ingredient Preparation Method
-------- ------------ --------------------------------
2 medium delicata squash (about 2 pounds) or other winter
squash
3 tablespoons unsalted butter
1/4 cup fresh sage very coarsely chopped
1 tablespoon fresh rosemary very coarsely chopped
1 1/2 cups fresh unfiltered apple cider or juice
1 cup water
2 teaspoons sherry vinegar
1 teaspoon salt
freshly ground pepper to taste
Squash: If using delicata squash, peel it with a vegetable peeler, cut it
lengthwise in half, and scrape out the seeds with a spoon. Cut each piece
lengthwise in half again, then crosswise into 1/2-inch-thick slices. Other
types of squash should be peeled with a chef's knife, seeded, cut into 1-
inch wedges, then sliced 1/2-inch thick.
Herb butter: Melt the butter in a large (12-inch) skillet over low heat.
Add the sage and rosemary and cook, stirring, until the butter just begins
to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the
herbs in butter mellows their flavor and improves the texture.
Cooking the squash: Add the squash to the skillet, then the apple cider,
water, vinegar, and salt. Cook stirring occasionally, over medium heat at
an even boil until the cider has boiled down to a glaze and the squash is
tender, 20 to 30 minutes. Taste and season with pepper and additional salt
if needed.
Source:
"The Herbfarm Cookbook"
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Per Serving (excluding unknown items): 52 Calories; 6g Fat (97.2% calories
from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 16mg
Cholesterol; 357mg Sodium. Exchanges: 0 Grain(Starch); 1 Fat; 0 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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