2 lbs Delicata or Butternut Squash
2 tbsp unsalted Butter
2 tbsp finely chopped Rosemary
2 c fresh Apple Cider
Salt and freshly ground Pepper
Balsamic or apple cider Vinegar, to taste

  1. Peel the squash and dice it into 1/2 inch cubes or even smaller. If using Delicata, remove the seeds with a long spoon, then slice into rounds.
  2. Melt 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 enough water to cover. Bring to a boil, add 1/2 tsp salt, and simmer until squash is tender, 20 to 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 tsp of vinegar and taste for salt. Add more vinegar if you need to balance the sweetness, then season with pepper.

from “Left Foot Organics”