Winter Squash Braised in Pear or Apple Cider

From Local Flavors by Deborah Madison

Ingredients

2 lbs. winter squash
2 Tbsp. unsalted butter
2 Tbsp. finely chopped rosemary
2 c. fresh unfiltered apple or pear cider
sea salt & freshly ground black pepper
apple cider vinegar to taste

Directions

1. Peel the squash, then dice it into ½-inch cubes or even smaller pieces.
   
2. Melt butter in a wide skillet and add the rosemary. Cook over medium heat to flavor the butter. After 3 minutes, add the squash and cider, plus water to cover.
3. Bring to a boil, add ½ tsp. salt and simmer until squash is tender, 20-25 minutes, by which time the juice will have reduced enough to provide a glaze for the squash. If not, raise the heat to reduce quickly.
4. Sprinkle on a tsp. of vinegar and taste for salt. Add more vinegar if you need to balance the sweetness, then season with pepper. Serve.

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