Winter Squash Braised In Cider Recipes

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WINTER SQUASH BRAISED IN CIDER



Winter Squash Braised in Cider image

Here, sweet delicata squash is braised in cider with balsamic vinegar and rosemary. The amount of the herb may seem like a lot, but it mellows out in the cooking and gives the squash an unmatched savoriness.

Provided by Amanda Hesser

Categories     side dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 7

3 pounds delicata or butternut squash
3 tablespoons butter
3 tablespoons finely chopped rosemary
4 cups unfiltered apple or pear cider
Salt
1 teaspoon balsamic or apple cider vinegar, to taste
Freshly ground black pepper

Steps:

  • Peel squash, halve lengthwise, and remove seeds with spoon. If using delicata, slice into half-moons 1/2-inch thick; if using butternut, dice into 1/2-inch chunks.
  • Melt butter 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.
  • Bring to a simmer, and cook until squash is tender, about 30 to 40 minutes. Remove squash to a plate. Cook cider mixture until it has reduced to a glaze, stirring frequently, 5 to 10 minutes. Add squash back to skillet. Cook until just warmed through. Sprinkle with vinegar, and season with salt and pepper. Transfer to warm serving bowl, and serve immediately.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 1 gram, Carbohydrate 35 grams, Fat 5 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 701 milligrams, Sugar 16 grams, TransFat 0 grams

CIDER-ROASTED SQUASH



Cider-Roasted Squash image

Our family enjoys this recipe with chicken or ham. But sometimes we'll make a meal of it with warm bread and butter.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 4-6 servings.

Number Of Ingredients 8

4 cups cubed peeled butternut squash
1 medium onion, cut into thin wedges
2 tablespoons apple cider
1 tablespoon olive oil
1-1/2 teaspoons brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg

Steps:

  • Preheat oven to 450°. Place the squash and onion in a greased 13x9-in. baking dish. Combine cider, oil, brown sugar, salt, pepper and nutmeg; pour over squash mixture. , Cover and bake 35 minutes or until tender, stirring every 10 minutes.

Nutrition Facts : Calories 109 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 107mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 6g fiber), Protein 2g protein.

CIDER BAKED SQUASH



Cider Baked Squash image

I'm a freelance writer who sometimes needs a break from a long session of working on a story. That's when I escape to the kitchen to whip up something that's good to eat, yet easy to prepare. This is one of my favorites!

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 6

2 medium acorn squash, cut into 1-inch slices, seeds removed
1/2 cup apple cider or juice
1/4 cup packed brown sugar
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground mace

Steps:

  • Preheat oven to 325° Arrange squash in a 15x10x1-in. baking pan. Pour cider over squash. Combine the brown sugar, salt, cinnamon and mace; sprinkle over squash. Cover with foil. Bake until squash is tender, 40-45 minutes.

Nutrition Facts : Calories 137 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 208mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

DELICATA SQUASH WITH ROSEMARY, SAGE, AND CIDER GLAZE



Delicata Squash with Rosemary, Sage, and Cider Glaze image

Provided by Jerry Traunfeld

Categories     Fruit Juice     Herb     Side     Thanksgiving     Squash     Winter     Sage     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

2 medium delicata squash (about 2 pounds) or other firm winter squash
3 tablespoons unsalted butter
1/4 cup very coarsely chopped fresh sage
1 tablespoon coarsely chopped fresh rosemary
1 1/2 cups fresh unfiltered apple cider or juice
1 cup water
2 teaspoons sherry vinegar
1 teaspoon salt
Freshly ground black pepper

Steps:

  • 1. Squash. If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices. Other types of squash should be peeled with a chef's knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch thick.
  • 2. Herb Butter. Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture.
  • 3. Cooking the squash. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper, and additional salt if needed.

SQUASH WITH APPLE CIDER AND HERB GLAZE - STOVE TOP



Squash With Apple Cider and Herb Glaze - Stove Top image

A wonderful way to cook winter squash on the stove top. The cider forms a tart-sweet glaze and the herbs add a fresh note. Peeling the squash seems to be easier imho if I microwave the whole, uncut squash in the microwave for about 5 minutes. Let it cool before trying to peel. Different varieties of winter squash like butternut or acorn can be used. Some do hold their shape better than others though.

Provided by Mamas Kitchen Hope

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs butternut squash or 2 lbs winter squash, weight approximate
1 1/2 cups apple juice or 1 1/2 cups apple cider
1 cup water
2 teaspoons apple cider vinegar
salt & freshly ground black pepper, to taste
3 tablespoons unsalted butter
1/4 cup fresh sage, coarsely chopped or 1/4 cup about 1 1/2 tbsp ground sage
1 tablespoon fresh rosemary, coarsely chopped or 1 teaspoon dried rosemary
1 teaspoon cinnamon, preferably freshly grated
1/4 teaspoon nutmeg, preferably freshly grated

Steps:

  • Peel squash and seed it. Cut squash into cubes 1 inch wide by 1/2 inch thick.
  • Melt butter in a 12 inch skillet over medium to medium low heat.
  • Add sage and rosemary and cook, stirring until the butter just begins to turn golden brown. Do not brown the herbs. Stir in the cinnamon and nutmeg.
  • Add the squash to the skillet, then the juice, water, vinegar and a pinch of salt.
  • Bring the mixture to a boil, increasing the heat if need be. Reduce heat and keep it at a simmer.
  • Stir occasionally until the juice has boiled down to a glaze and the squash is as tender as you want it. Time varies with type of squash. It takes about 45 minutes to 1 hour.
  • Taste and season with salt and pepper. My dd really liked this with some maple syrup on top. As long as she is eating veggies- right? :).
  • Serve.

Nutrition Facts : Calories 147, Fat 6.2, SaturatedFat 3.8, Cholesterol 15.3, Sodium 8.4, Carbohydrate 24.2, Fiber 3.1, Sugar 6.8, Protein 1.5

BRAISED BUTTERNUT SQUASH IN SPICED COCONUT GRAVY



Braised Butternut Squash in Spiced Coconut Gravy image

Butternut squash gets braised in a coconut sauce with chile, cayenne, and turmeric for a vegetarian and vegan-friendly Thanksgiving main dish.

Provided by Rachel Gurjar

Time 40m

Yield 6 Servings

Number Of Ingredients 14

2 Tbsp. vegetable oil
1 small butternut squash (about 1½ lb.), scrubbed, quartered lengthwise, seeds removed
2 medium shallots, thinly sliced
6 garlic cloves, coarsely chopped
1 (½") piece ginger, peeled, thinly sliced
2 (13.5-oz.) cans unsweetened coconut milk
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
1 Tbsp. Kashmiri chile powder or paprika
½ tsp. cayenne pepper
½ tsp. ground turmeric
¼ cup slivered almonds
1 lime, halved
Cilantro leaves with tender stems (for serving)
Steamed rice (for serving; optional)

Steps:

  • Heat oil in a large skillet over medium-high. Cook squash, a cut side down, until browned underneath, about 3 minutes. Turn onto other cut sides and cook, undisturbed, until browned, about 3 minutes. Transfer to a plate.
  • Reduce heat to medium-low and add shallots, garlic, and ginger to same skillet. Cook, stirring often, until translucent and fragrant, about 3 minutes. Stir in coconut milk, salt, chile powder, cayenne, and turmeric. Increase heat to medium-high and bring to a gentle simmer. Reduce heat to medium-low; return squash to skillet and spoon some sauce over. Cover and cook until squash is fork-tender, 20-25 minutes.
  • Meanwhile, toast almonds in a dry small skillet over medium heat, tossing often, until golden brown, about 4 minutes. Transfer to a plate and let cool.
  • Remove squash from heat, uncover, and squeeze lime juice over. (If oil starts to separate from sauce while squash sits, gently whisk to emulsify before serving.) Top with almonds and cilantro. Serve with rice if desired.

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