1848 Clearview Rd., Coplay, PA. 18037 Google Map 610-261-9098
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Delicata Squash with Rosemary, Sage & Cider Glaze

2 medium delicata squash (about 2 lbs) or other firm winter squash from Three Springs of Earth Spring

2 tbsp unsalted butter

1/2 cup very coarsely chopped fresh sage, from Everblossom

1 tbsp coarsely chopped fresh rosemary, from Dancing Creek

1 2/ cups fresh apple cider from Rex or Three Springs

1 cup water

2 tsp sherry vinegar

 1 tsp salt

Freshly ground black pepper

 

If using delicata, 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 squash (acorn, butternut) should be peeled, cut into 1-inch wedges, then sliced 1/2 inch thick.

Melt the butter in a large 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. Don't let the herbs brown.

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.

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