Squash With Apple Cider And Herb Glaze Stove Top Recipes

APPLE-SQUASH

Steps:

• With vegetable peeler, peel squash. Remove seeds; cut squash into 1/2-inch cubes. In 1 1/2-quart microwavable casserole, place squash and cider. Cover; microwave on High 5 to 7 minutes, stirring once halfway through cooking, until squash is tender.
• Stir in remaining ingredients. Cover; microwave on High 2 to 3 minutes longer, stirring once halfway through cooking, until squash and apples are very tender. Serve immediately. If desired, mash before serving.

APPLE CIDER-GLAZED SQUASH

Steps:

• Heat oven to 400. If using smaller squash (acorn, buttercup, carnival, or sweet dumpling), cut into quarters. If using larger squash, cut into 4x5-inch wedges. Scoop out seeds. With paring knife, score flesh 1/4-inch deep in crisscross pattern.
• Place squash, skin-side down, in 13x9-inch baking dish; sprinkle with 1/2 teaspoon of the salt and pepper. Pour water into baking dish. Cover with foil; bake 45 minutes or until tender.
• Meanwhile, bring cider to a boil in small skillet over medium heat. Cook 15-25 minutes or until syrupy and reduced to 1/4 cup, adjusting heat as necessary. (Monitor carefully, especially towards the end, to prevent scorching). Remove from heat. Stir in butter, cinnamon and remaining 1/4 teaspoon salt.
• Blot any liquid in cavities of squash with paper towel. Brush squash with about half of the reduced cider mixture. Bake, uncovered, 5-10 minutes or until glaze is set. Brush with remaining reduced cider mixture. Slice in half lengthwise. Serve in shells. Or, if desired, scoop out flesh; place in medium bowl. Mash with potato masher.

SQUASH WITH APPLE CIDER AND HERB GLAZE - STOVE TOP

Steps:

• Peel squash and seed it. Cut squash into cubes 1 inch wide by 1/2 inch thick.
• Melt butter in a 12 inch skillet over medium to medium low heat.
• Add sage and rosemary and cook, stirring until the butter just begins to turn golden brown. Do not brown the herbs. Stir in the cinnamon and nutmeg.
• Add the squash to the skillet, then the juice, water, vinegar and a pinch of salt.
• Bring the mixture to a boil, increasing the heat if need be. Reduce heat and keep it at a simmer.
• Stir occasionally until the juice has boiled down to a glaze and the squash is as tender as you want it. Time varies with type of squash. It takes about 45 minutes to 1 hour.
• Taste and season with salt and pepper. My dd really liked this with some maple syrup on top. As long as she is eating veggies- right? :).
• Serve.