Braised Winter Squash
Thanks to Deborah Madison, Local Flavors
2 lbs. winter squash, peeled, halved and sliced into ½ inch rounds
2 tbs. butter
2 cups apple cider
1 tsp. salt
Rosemary and pepper to taste
Melt butter in skillet with rosemary, after a few minutes add the squash, salt and cider. You may need to add some additional cider (or water), enough to cover the squash. Bring to a boil and braise for 20 minutes or until tender. At this point the juice should be reduced to a glaze. If not, raise heat for a few minutes until excess liquid evaporates. Add pepper and a splash of balsamic vinegar if you like.