This recipe was sent to us by one of our subscribers, Stephanie Goodrich, who said, “I stumbled across this recipe while looking for something else, but immediately wanted to make it with my H&BP goodies!  It’s from “Local Flavors” by Deborah Madison (Broadway Books 2002).”

Serves 6

You can also substitute sweet potatoes, the starchy Japanese varieties, or the sweeter, moister Jewel and Garnet types.

Ingredients

• 2 lbs Delicata or butternut squash
• 2 Tbs unsalted butter
• 2 Tbs finely chopped rosemary
• 2 cups fresh unfiltered cider
• sea salt and freshly ground pepper
• apple-balsamic or organic apple cider vinegar, to taste

Directions

1. Peel the squash, then dice it into 1/2 inch cubes or even smaller pieces.  If using Delicata, remove the seeds from one end with a long spoon, then slice it into rounds.
2. 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, 20-25 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.