Cascading Kitchen notes:

The inspiration for this recipe/template comes from several sources. Most of all it’s driven by what I have on-hand at the moment.

Make sure you use a large sauté/frying pan so you can spread the squash cubes out.  Heat the pan before adding the squash.

Winter Squash Braised in Apple Cider

• Melt 3 Tb butter in a large sauté pan
• Add handful of fresh sage-ribbon cut
• Cook until you can smell the sage in the butter (a few minutes)

Add:

• 2lbs Cubed winter squash
• ½ cup apple cider or orange juice or whatever fresh juice you have on hand.

Cook it down until it creates a glaze

Add:

• 1 ½ cups of cider or other juice
• 1 tsp sea salt
• ¼ tsp fresh black pepper

Quickly cook until the squash is soft and most of the liquid has evaporated.

Splash about 1 Tb of good vinegar over the top and allow it to run into the juices on the bottom of the pan.

Remove and serve on a hot platter, pouring any remaining glaze over the top.

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