Recipe: Cider Glazed Delicata Squash With Rosemary & Sage

Delicata squash are everywhere lately and they are really tasty (they have a delicate, mild flavor) so I've been looking around for good new ways to cook them. I found this nice "autumny" recipe on Epicurious.com but it is originally from The HerbFarm Cookbook.

Photo of two delicata squash from the farmers' market.

I suggest saving the seeds, washing them, patting them dry, mixing them with some canola or olive oil, dusting them with salt, and baking them on a cookie sheet at 375 degrees for 15-20 minutes - they make a delicious snack.

Ingredients
  • 2 medium delicata squash (about 2 pounds) or other firm winter squash
  • 3 tablespoons unsalted butter
  • 1/4 cup very coarsely chopped fresh sage
  • 1 tablespoon coarsely chopped fresh rosemary
  • 1 1/2 cups fresh unfiltered apple cider or juice
  • 1 cup water
  • 2 teaspoons sherry vinegar
  • 1 teaspoon salt
  • Freshly ground black pepper
Directions

1. 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.

2. 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 their texture.

3. 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.

2 comments:

Chef JP said...

Wonderful job on this recipe! This is my first visit to your blog--I read several of your posts--all were enjoyable--thanks!

Eve Fox said...

Thanks so much! Your blog is great, too.

Saturday, October 6, 2007

Recipe: Cider Glazed Delicata Squash With Rosemary & Sage

Delicata squash are everywhere lately and they are really tasty (they have a delicate, mild flavor) so I've been looking around for good new ways to cook them. I found this nice "autumny" recipe on Epicurious.com but it is originally from The HerbFarm Cookbook.

Photo of two delicata squash from the farmers' market.

I suggest saving the seeds, washing them, patting them dry, mixing them with some canola or olive oil, dusting them with salt, and baking them on a cookie sheet at 375 degrees for 15-20 minutes - they make a delicious snack.

Ingredients
  • 2 medium delicata squash (about 2 pounds) or other firm winter squash
  • 3 tablespoons unsalted butter
  • 1/4 cup very coarsely chopped fresh sage
  • 1 tablespoon coarsely chopped fresh rosemary
  • 1 1/2 cups fresh unfiltered apple cider or juice
  • 1 cup water
  • 2 teaspoons sherry vinegar
  • 1 teaspoon salt
  • Freshly ground black pepper
Directions

1. 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.

2. 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 their texture.

3. 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.

2 comments:

Chef JP said...

Wonderful job on this recipe! This is my first visit to your blog--I read several of your posts--all were enjoyable--thanks!

Eve Fox said...

Thanks so much! Your blog is great, too.