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 Recipe
from The Herbfarm Cookbook by
Jerry Traunfeld of
The Herbfarm Restaurant in Woodinville, Washington.
This is another one of my favorite ways to cook delicata squash. Other varieties like acorn, turban, or kabocha will make
good substitutes, but they may not hold their shape quite as well through
the braising.
Learn about
Squash Hints,
Tips, and Information, and more delicious Squash Recipes.
Delicata Squash with Rosemary, Sage, and Cider Glaze
2 medium delicata squash or other winter
squash such as kabocha (about 2 pounds)
3 tablespoons unsalted butter
1/4 cup fresh
sage
leaves, very coarsely chopped
1 tablespoon fresh
rosemary
leaves, coarsely chopped
1 1/2 cups fresh unfiltered apple cider or juice
1 cup water
2 teaspoons sherry vinegar
1 teaspoon salt
Freshly ground
black pepper
to taste
Peel delicata squash 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.
Melt the butter in a large frying pan over low
heat. Add the sage and rosemary and cook, stirring until the butter just begins
to turn golden brown, approximately 3 to 5 minutes. NOTE:
Do not brown the herbs. Cooking the herbs in butter mellows their flavor and
improves their texture.
Add the squash to the frying pan. then the
apple cider, water, sherry 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, approximately 20 to 30 minutes. Remove from heat. Season with
additional pepper and salt if needed.
Makes 6 servings.
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