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Winter Squash Braised in Apple Cider

The Squash (guest recipe from my sister who lives in Lexington, Kentucky)

Now, squash is a wonderful thing. I enjoy the idea of it, the fact that it came from the farmers market and can be stored for long periods of time. I have made a lot of things with squash. Butternut squash soup, Butternut squash with curry, spaghetti squash with tomatoes and olive oil.If you are confused about types of Squash, look at

The following recipe is by far the best tasting recipe for squash I have made. This recipe can be made using no waste and most ingredients can be made or grown yourself (you might have to be creative with salt). If squash is something you enjoy or have a lot of from your garden I recommend the following:

Winter Squash Braised in Apple Cider

1 butternut squash

2 tablespoons butter

2 tablespoons rosemary

2 cups apple cider

sea salt and ground pepper

apple cider vinegar

Peal squash and cut into 1/2 inch cubes (this takes a long time, I recommend listening to a podcast while doing it and saving the seeds to roast). Also here is a good link for cutting squash:

Melt butter in large pan and add crushed rosemary. Let sit for 3 minutes so the butter absorbs the flavor. Add squash and cider. Top with water and add salt. Wait for it to boil. Reduce to simmer. Cover and cook until tender (25-30 minutes).

After done cooking, add vinegar and sprinkle pepper and salt.

This recipe was found in Local Flavors by Deborah Madison pg. 152. Fantastic cookbook!

See the writer of the cookbook’s website here:


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