Braised Winter Squash
peeled and sliced into ⅔ inch chunks
Rosemary and pepper to taste
Melt butter in skillet with rosemary.
Add the squash, salt, and cider (add additional cider or water as necessary to cover the squash).
Bring to a boil and braise for 20 minutes or until tender.
At this point the juice should be reduced to a glaze. If not, raise heat for a few minutes until excess liquid evaporates.
Add pepper and a splash of balsamic vinegar, if desired.
Braised Winter Squash https://frontporch.farm/recipes/braised-winter-squash/