I have a lot of rules about Thanksgiving, but one of the most sacred is that I try at least one new dish each year just to keep the menu from getting too set in its ways. The only problem I’ve run into with this rule is that if I really love the new dish one year then it becomes a full fledged Thanksgiving side dish from that time forward and after a few years I begin to wonder why I’m making 28 side dishes. Eventually I will have to cut back, but not this year.
What I love about this particular squash recipe, and the reason it made it into the pantheon of official Thanksgiving side dishes at our house, is that it stands out on your plate between all of the rich food piled up there. The squash is tender and sweet, but the rosemary pulls it back to savory and then that little bit of vinegar gives it a sweet and sour punch. It is lovely. I hope you give it a try.
My final suggestion is that it really is worth any extra effort or side trips to specialty stores in order to use delicata squash in this particular case. Butternut will suffice in a pinch - but the delicata (although more of hassle to peel) is what really makes the flavors balance so perfectly.
Winter Squash Braised in Cider
Adapted from Deborah Madison
Time: 15 minutes prep, 40 minutes cooking
3 pounds delicata or butternut squash
3 tablespoons butter
3 tablespoons finely chopped rosemary
3 cups unfiltered apple or pear cider
Salt
1 teaspoon balsamic or apple cider vinegar, to taste
Freshly ground black pepper.
1. Halve squash lengthwise, remove seeds with spoon. If using delicata slice into 1/2 moons 1/2 inch thick and then peel each slice. If using butternut cut into long 1/2 inch wedges, peel each wedge and then cut into 1/2 inch chunks.
2. Melt butter I in a 12 inch skillet over low heat until foamy. Add rosemary, and cook over medium heat to flavor butter, stirring frequently, about 2 minutes. Add squash, cider and 1 teaspoon salt. If squash is not covered by cider, add water to cover.
3. Bring to a simmer, and cook until squash is tender and cider has reduced to a glaze, stirring frequently, 30-40 minutes. Sprinkle with vinegar, and season with salt and vinegar. Transfer to a warm serving bowl and serve immediately.
Yield: 6-8 servings
1 comment:
This one came out perfect - and received lots of kudos. I did make a small pan without the rosemary for the kids which they liked. We definitely thought of you all and our many amazing Thanksgiving meals at your house. Steve, in particular was remembering the deep fried turkey and as we were setting out the pies, I remembered your mom's chocolate pecan - yum!
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