Winter Squash Braised in Cider Recipe

Ratings4 out of 5374 user ratingsYour rating or to rate this recipe.Have you cooked this? or to mark this recipe as cooked.Private NotesLeave a Private Note on this recipe and see it here.Cooking NotesAndy6 years agoI 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...)jsilberlicht6 years agoDelicate need not be peeled!Dan C.6 years agoJust 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...