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Squash with Herbs
Recipe Type: Side Dish
Author: Dani Lind
  • 2 medium winter squash (about 2 pounds)
  • 3 tablespoons butter
  • 1/4 cup fresh sage, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 1/2 cups apple cider or juice
  • 1 cup water
  • 2 teaspoons wine or herb vinegar
  • 1 teaspoon salt
  • freshly ground pepper to taste
  1. Squash should be peeled, seeded, cut into 1x 1/2 inch pieces.
  2. Melt the butter in a large skillet over low heat.
  3. Add the sage and rosemary and cook until the butter just begins to turn color-3 to 5minutes.
  4. Add the squash to the skillet, then the apple cider, water, vinegar, and salt.
  5. 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.
  6. Taste and season with pepper and additional salt if needed.