This is my favorite way to cook winter squash. You peel, and slice it, then cook it in a skillet with cider and winter herbs. When most of the liquid boils away, the cider forms a tart-sweet glaze around the now-tender squash.
Delicata is a wonderfully firm-textured squash that's not too sweet and almost like a potato. Other varieties like acorn, turban, or kabocha will make good substitutes, but they may not hold their shape quite as well through the braising.
Ingredients
Makes 6 servings
Step 1
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.
Step 2
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.
Step 3
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.
How would you rate Delicata Squash with Rosemary, Sage, and Cider Glaze?
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Reviews (50)
Back to TopDelicious! I didn't have sherry vinegar, so I used unflavored rice wine vinegar for a similar profile. Everyone loved it!
FLXCindy
Upstate NY
10/10/2020
I had never cooked with the delicate squash but I love using sage, rosemary, and butter together. I tweaked the recipe a little because I cooked it in the oven and left out a few ingredients. I made the herb butter and poured it over the raw cut pieces of squash. I added a little bit of the apple cider vinegar but not the full amount suggested. I cooked the squash until it was soft. The flavor was amazing and I really enjoyed the delicate squash. Precept recipe for fall and the holiday.
kellmorehouse
San Francisco, CA
11/12/2015
I've made this several times this winter- super easy and a great side dish.
wbear
San Francisco, CA
12/7/2014
This was a big hit at the dinner party I brought it to, at least for some people. Myself, I didn't like what the apple cider glaze did to the flavor of the squash. To each his own I guess.
rjlink
12/10/2013
This is a wonderfully aromatic, flavorful dish. It has become a holiday staple in our home. There aren't many ingredients, but each one is critical (don't leave anything out). I've made it with both butternut squash and delicate - although I love butternut squash, I strongly prefer it with delicate. Also, it takes considerably longer to boil the apple cider down to a glaze than the recipe says.
aly_in_seattle
Seattle, WA
11/29/2013
这很好吃- f的一个很好的组合lavors with the herbs and the apple flavor. The sherry vinegar is a critical addition.
Anonymous
Boxborough, MA
12/2/2012
This was an explosion of flavor! I didn't bother to peel the delicata squash, because the peel softens enough and is edible. I actually liked it this way because it gave the dish a little structure. So if you're lazy like me, forget peeling and just dice it up. Nom nom!
freshgirl
10/30/2012
Scrumptious! I made a half batch, having one Delicata squash and had to divide the cooking time. Using only one quarter cup water and three quarter cups cider, a splash of white wine vinegar and a splash of sherry (having no sherry vinegar), I simmered the squash for 20-25 minutes, turned it off, with plenty of liquid left, and covered it with a lid. Coming back to it an hour or so later, when the main course was ready, I began simmering again, and got wonderful caramelization, boiling the liquid all the way down. It was browned, glazed, deliciously herbaceous (fresh herbs!) and even my husband took seconds.
Anonymous
Bayside, NY
10/3/2012
我认为这是很好的。我开始与some onions & olive oil because I thought carmelized onions would be good in this. I used apple juice from concentrate because that's what I had, but used more concentrate to make the juice more appley. After that I followed the recipe and it came out great.
gelso17
Seattle WA
11/27/2011
I dunno. I thought these were overwhelmingly appley. I couldn't taste the squash at all. The herbs were a nice touch, but the cider is just too much. I would make this again but tweak it quite a bit so that the squash shines.
Anonymous
Portland, OR
11/5/2011
Loved this! This was my first time eating delicata squash and it was delicious. It was easy too, which is always a bonus. I used dried rosemary, but other than that followed the recipe exactly. I am going to make this again tonight using sweet dumpling squash.
mandica
Milford, MA
10/4/2011
I can't give this a rating because I didn't really follow the recipe, but the result was so delicious I had to write a little something. I sauteed a little bacon and used the grease to cook butternut squash and some leftover onions. I left out the spices, but simmered the squash mix with water, cider, salt, and balsamic vinegar. I think I added a tiny bit of cloves as well. Served it with "Wild Rice with French Green Lentils" recipe found on epicurious. Amazingly good meal.
Ccartlidge
Portland, OR
1/2/2011
Delicious! We didn't have apple cider in the house and so used apple sauce plus extra water and it was great! Maybe not as delicate as it would be with the cider, but very hardy. Also used dried spices instead of fresh ones and it still turned out delicious. I would also gander that you could use just 2 Tbs of butter and still end up with a delicious end result.
BellaChela
Boulder, CO
11/10/2010
This is the best squash recipe I've found. I used 3, rather than 2 delicata (my first time trying this particular squash). With the squash peeled and cut ahead of time, it was quick & easy to prepare as the roast was "resting." The next day we sauteed the leftovers with seafood ravioli for a delicious meal. So good I've just picked up more delicata to make this again!
Anonymous
winnipeg
10/22/2010
very nice. thanks for posting. it was my frist time cooking/eating delicata squash, and i'm glad i found this recipe. i didn't have apple cider, but i had a juice. also, in my local store i only found dried herbs. it still worked well. oh, and i didn't peel skin, because i read before that the skin is eatable. it did bother a little my boy-friend, because the skin stayed slightly harder than the flash, but I didn't really bother me...i think i will try delicata squash with lots of garlic and basil next time =)
Anonymous
west phila
10/19/2010
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