Delicata Squash with Rosemary, Sage, and Cider Glaze

                     
* 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"

Source:

rec.food.cooking, rec.food.recipes