Thursday, October 29, 2009

Weekday Yummies

Stop what you're doing. Now.

Go get an acorn squash and some apple cider.

I'll wait.

Welcome back.

Follow this recipe. You can thank me later.

Braised Squash

1 acorn squash
1 tablespoon butter (or margarine for those who can't handle lactose)
1/2 teaspoon salt
1 1/4 cup apple cider (I used unsweetened from the farmers market)
some rosemary to taste

1. Cut the squash in half and remove the seeds and gunk. Make sure you really scrape it clean on the inside.

2. Cut the squash into chunks and peel. I peeled after cutting because it's hard to get into all those little crannies.

3. Melt butter or margarine in a saucepan over medium heat and throw in some rosemary. I used dried because it's what we had at home, but I'm sure it would be best with fresh.

4. Breathe in deeply. Mmmm....

5. Throw in the squash, and let it cook for about 3 minutes.

6. Pour in the apple cider and salt and increase heat as necessary until it boils.

7. Cover and reduce heat. Allow to lightly simmer for about 30 minutes or until liquid has been reduced to a glaze.

8. Now might be a good time to start composing that thank you letter.

9. Come back and witness the buttery sweet goodness.

You're welcome.


Anonymous said...

I love yellow squash but have never been much of an acorn squash kind of gal. But I have to tell you it looks great and sounds yummy.

Anonymous said...

ps. Is the rosemary really necessary? I know I don't have any.

(In)Sanity Gal said...

Beth - It really is that good. I only added acorn squash to my diet about 2 years ago, but this is definitely the best version of it I've ever had. As for the rosemary - I'm sure you can make it without it. I think it just adds more depth to the flavor cause it sort of acts as a counter to the sweetness of the apple cider. But I say go for it with what you've got. Let me know if you try it!

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