Butternut Squash Braised in Apple Cider

It still brings a smile to my face to say that just weeks ago, I had a chance to meet, dine with and gather cooking tips from Deborah Madison at a workshop in Moab, Utah.

I’m completely nuts about Deborah’s cookbooks – I have a teetering stack next to my bed that I pull from and peruse before falling asleep (no joke).

For the past few days I’ve had Deborah’s “Local Flavors” propped open on the kitchen table, so I that can skim and dream of tomorrow’s meals while I’m chewing tonight’s lunch and dinner.   Last night I came across this recipe.  I’ve hardly tweaked it at all from the original.  If you’re in the mood for a warm, savory, slightly-sweet bowl of creamy butternut squash, go straight to Deborah.  This recipe is a definite keeper.

Ingredients:
1 large butternut squash, peeled, seeded, chopped in 1/2″ pieces
2 cups apple cider*
2 tablespoons unsalted butter
1 tablespoon rosemary, chopped
1 teaspoon apple cider vinegar
1/2 teaspoon sea salt
pepper, to taste

*For those following the SCD-diet, be sure the cider has no added ingredients.  If you can, buy cider straight from a local orchard; it will taste better and you can be sure of its origins.

Methods:

1. Melt butter in a wide-brimmed sauce pan.  Add chopped rosemary and cook on medium-high until butter has slightly browned.

2.  Add chopped butternut squash and toss until thoroughly coated with rosemary butter.  Add apple cider to cover (if some pieces poke out, add additional cider or water until squash is submerged) and sea salt.

3.  Bring to a boil then lower heat.   Simmer approximately 20 minutes until tender.  When nearly finished cooking, add apple cider vinegar.  If there is too much liquid left in the pan, crank up the heat and cook off remaining liquid quickly until left with an amber glaze.  Add more salt/pepper, to taste.  Remove from heat and let sit for a minute to set and reabsorb juices.  Serve warm.

Diet Notes:  SCD-safe (see asterisk), gluten-free, nut-free