Delicata is the most approachable of the Winter Squashes: easy to hold, easy to cut, easy to clean. The thin skin is ivory-white with green or brown striations, and delicious. The soft flesh cooks quickly, isn’t too sweet and is reminiscent of sweet potatoes.
Here, the squash is sauteed in butter and Winter herbs, then braised in apple cider brightened with Sherry Vinegar (Vinagre de Jerez). This is terrific with pork chops or roast chicken, and it will have a place on my Thanksgiving table.
1 large (about 9″) Delicata squash or two smaller ones
1 T butter
6″ branch of rosemary, roughly chopped
18 medium fresh sage leaves, roughly chopped
1 cup apple cider
1/2 cup water
1 t sherry vinegar
1/2 t salt
Pepper
Cut off the ends of the squash, cut lengthwise, scoop out seeds and cut into 1/2 slices.
Melt butter in large skillet over low heat, add herbs and cook for 5 minutes, stirring.
Add the squash and stir to coat. Arrange into single layer
Add cider, water, vinegar and salt. Cook uncovered over medium heat at a low boil until squash is tender and the liquid has reduced to a glaze, 20 -30 minutes. Adjust seasoning.
BasicallyBainbridge 