This recipe was included in the farm's newsletter last week (adapted from Lorna Sass's Complete Vegetarian Kitchen.) It reminded me of this delicious recipe for cider-glazed delicata squash with rosemary and sage I'd posted about last fall so I figured I'd give it a try. It's a nice dish -- slightly spicy from the ginger, sweet, hearty, and very open to your own interpretation. For example, you can use any kind of winter squash you have on hand and then stew it in either apple cider, apple juice, or orange (or some other sweet citrus) juice, depending on what flavor you feel like or what you happen to have in the kitchen.
I served this for dinner along with a pot of long grain rice pilaf, winter greens braised in a little broth with a lot of garlic and onions (so good!), and a big pan of roasted new carrots. Not only was the meal delicious (if I do say so myself), it was also healthy, seasonal, and completely vegetarian and vegan-friendly. Gingered Winter Squash
* 1 winter squash (butternut, delicata, acorn, etc., if you're using a smaller squash, you may want to use two)
* 1/2 tsp grated ginger
* 1-2 cups apple cider or orange juice
* 1/4 tsp ground cinnamon
* Splash of maple syrup
* Pinch of sea salt
1. Wash the squash then pierce the skin all over with the top of a paring knife. Trim both ends off the squash, then cut it in half length-wise and scoop out the seeds and any strings with a spoon. Cut each half into 1/2-inch wedges.
2. In a 2-quart saucepan, combine the juice, ginger, cinammon and salt and bring to a gentle boil.
3. Toss the squash wedges into this mixture, return to a boil, then lower the heat and simmer until the squash is tender but firm. You can add more juice or cider if you need to.
4. Once squash is cooked to desired consistency, arrange them on a plate, drizzle with maple syrup and serve.
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