Winter Squash Braised in Apple Cider

Recipe From Laurel's Kitchen

• 2 lbs Delicata or Butternut Squash
• 2 tbsp Unsalted Butter
• 2 tbsp Finely Chopped Rosemary
• 2 c Fresh Apple Cider
• Salt and Freshly Ground Pepper
• Balsamic or Apple Cider Vinegar, to Taste

Peel the squash, then dice it into 1/2 inch cubes or even smaller pieces

If using Delicata, remove the seeds with a long spoon, then slice it into rounds.

Melt the butter in a wide skillet and add the rosemary. Cook over medium heat to flavor the butter. After 3 minutes, add the squash and cider plus water to cover. Bring to a boil, add 1/2 tsp salt, and simmer until the squash is tender, 20 to 25 minutes, by which time the juice will have reduced enough to provide a glaze for the squash. If not, raise the heat to reduce it quickly. Sprinkle on a teaspoon of vinegar and taste for salt. Add additional vinegar if you need to balance the sweetness, then season with pepper.