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Delicata Squash with Rosemary, Sage, and Cider Glaze

By Jerry Traunfeld

4.1

(60)

Image may contain Plant Food Produce Vegetable and Carrot
Delicata Squash with Rosemary, Sage, and Cider Glaze

This is my favorite way to cook winter squash. You peel, and slice it, then cook it in a skillet with cider and winter herbs. When most of the liquid boils away, the cider forms a tart-sweet glaze around the now-tender squash.

Delicata is a wonderfully firm-textured squash that's not too sweet and almost like a potato. Other varieties like acorn, turban, or kabocha will make good substitutes, but they may not hold their shape quite as well through the braising.

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