Winter Squash Braised in Cider Recipe (2024)

I think butternuts can be very easy to peel, since they don't have pumpkin-esque ridges like many other gourds. Here's what I do:1. Using a sharp chef's knife, slice off the very top (stem) and very bottom (opposite of stem).2. Cut the squash in half at its "waist." You now have a skinny top part and a round bottom part.(to be continued...)

Delicate need not be peeled!

Just made this. I was a bit apprehensive seeing how much rosemary was in the dish, but it gets mellowed out over the course of braising and takes on a nutty character. The dish is quite sweet; I added a little extra butter and a few tablespoons of water, in addition to the vinegar and salt, at the end and that seemed to help. Perhaps I reduced the sauce too much? Still a very tasty dish. 4/5.

Request more info on rosemary. Must it be fresh? Can a sprig be used and discarded before serving? I once ruined some fried potatoes with dried rosemary. A guest called the dish "potatoes and sticks"

The recipe says it takes 15 minutes. Instructions say to simmer for 40 minutes.

Are we supposed to cover the pan while simmering?

I'm sure rosemary would have been delicious, but I didn't have any fresh rosemary so I subsistuted fresh sage since it's also aromatic and goes well with squash. I didn't peel the delicata and served it over polenta--tasty.

I just set out to make this quickly after seeing the 15 minute time, only to find out that the squash needs to cook for 40 minutes and then to find that others have written about this misprint a year ago. It would be great if you could fix the mistake and save others from feeding their kids a lot later than they had anticipated! Thank you!

This turned out really well, but a couple of comments. The time listed, 10 minutes, is clearly a mistake since it refers to nothing in the recipe. It took me somewhat over an hour, start to finish. The amount of squash called for did not fit in my 12" skillet. I used two pans instead.

I used two delicata squash, about 2-1/2 inches in diameter. Did not have cider so substituted orange juice with a squeeze of lemon juice. I used half as much liquid as the recipe stated and simmered, covered for only 15 minutes. The squash was nice and tender! Reduced this and finished with a splash of apple cider vinegar. It was yummy. Next time I’ll add rosemary, which sadly I did not have I hand.

Interesting and delicious side dish. I prefer roasted delicata, but this was a nice change. I didn’t have rosemary (and don’t care for it), so I subbed a mix of thyme and tarragon (dried so I used about a teaspoon on thyme and a half teaspoon tarragon) and it was delicious. I was cooking for lactose intolerant people so I also used olive oil rather than butter. Everyone enjoyed it and it paired well with thanksgiving dinner. As others noted, there’s no need to peel delicata.

Time is not 15 minutes, as it says at the top of the recipe. It’s 60 minutes since you have o cook the squash 30-40 minutes. Bad mistake.

In the US apple cider is non-alcoholic. The other kind we call hard cider.

Use thyme instead of rosemary

Delicious!! Added an extra teaspoon of apple cider vinegar at the end. Great sweet and sour combo

Use hard cider

Less time for the Delecata. More for reduction. No peeling!

This was more like an hour from start to finish rather than 15 mins. It was entirely fantastic!

This generally worked very well. The one surprise in my case was that the cider mixture took much longer to cook down to a glaze than the 5-10 minutes indicated in the instructions, so plan for a little extra time on that step depending on how much cider liquid you have after removing the squash.

The distinction is never clear to me when the recipe is from the US.

I just set out to make this quickly after seeing the 15 minute time, only to find out that the squash needs to cook for 40 minutes and then to find that others have written about this misprint a year ago. It would be great if you could fix the mistake and save others from feeding their kids a lot later than they had anticipated! Thank you!

Time is not 15 minutes, as it says at the top of the recipe. It’s 60 minutes since you have o cook the squash 30-40 minutes. Bad mistake.

Used delicata and sage, came out perfect. Was a good use of some leftover herbs, squash and cider!

Great recipe but cook time of squash and for glazing at end took far longer than recipe suggests. From chopping squash to putting on table, took a solid 45 mins if not a bit longer

11/26/2020 Really good. Used with the newly engineered Honeynut Squash. The strong rosemary presence plus the vinegar make it a good contrast to the sweetness of Thanksgiving foods. Although, to be clear, this is very much a sweet dish.

Interesting and delicious side dish. I prefer roasted delicata, but this was a nice change. I didn’t have rosemary (and don’t care for it), so I subbed a mix of thyme and tarragon (dried so I used about a teaspoon on thyme and a half teaspoon tarragon) and it was delicious. I was cooking for lactose intolerant people so I also used olive oil rather than butter. Everyone enjoyed it and it paired well with thanksgiving dinner. As others noted, there’s no need to peel delicata.

I used two delicata squash, about 2-1/2 inches in diameter. Did not have cider so substituted orange juice with a squeeze of lemon juice. I used half as much liquid as the recipe stated and simmered, covered for only 15 minutes. The squash was nice and tender! Reduced this and finished with a splash of apple cider vinegar. It was yummy. Next time I’ll add rosemary, which sadly I did not have I hand.

The recipe says it takes 15 minutes. Instructions say to simmer for 40 minutes.