Apple cider-glazed butternut squash

Woo, more cider recipes! This one was for squash, since we also have lots of that right now. I found it on epicurious, as ever, but that was for delicata squash, which I didn't have, and also used sage, which I also didn't have. So like everything else, I modified it for the ingredients I had, and it was delicious. The original recipe is here, if you like real recipes with real ratings and stuff. The version I made got a good Ed-rating, and I also thought it was good, which isn't something I've ever said about cubed butternut squash before. It's usually just ok; I don't like the texture, although I love the taste, and it makes great soups. Anyway, I recommend this one. The cider becomes deliciously tangy and sweet, almost like candy.

Apple cider-glazed butternut squash
Made a lot, like enough for six servings or so

1 butternut squash, peeled and cubed. (save the seeds and roast them! delicious)
~3-4C apple cider
~2tbs butter
1 tbs dried rosemary
1 tbs cumin seeds
2 tsp kosher salt
2 tbs fresh rosemary (optional)

Melt the butter in a frying pan, and then add the rosemary and cumin to the butter. It should sizzle for a bit and smell delicious.


Once it's been smelling delicious for 30 seconds or so, add the squash, and then pour in the apple cider. You want enough liquid to almost cover the squash; it should still be sticking out above the cider. If there isn't enough cider, add more, or add some water. More cider will lead to a more concentrated apple-y taste. Add the salt.


Cover the frying pan, and turn the heat to medium-ish, so that it's bubbling, but not violently boiling. Stir occasionally, and let it sit there for 15-20 minutes, until the squash is just soft enough to poke with a fork. At this point, there should still be a good bit of liquid, so take the top off, and start trying to reduce the liquid. The goal is to end up with a thick, syrupy, concentrated cider sauce, coating your squash. If your squash finishes cooking before the cider has reduced enough (test this by poking it with a fork), remove the squash from the pan and finish the cider syrup on its own, then pour over the squash. If the cider reduces too fast and the squash still isn't done, add some water or more cider. In other words, you have a lot of room for error, here.


Once the squash is cooked through and tender, and the cider is reduced to a delicious, thick, goopy sauce, you're done! Taste, and add more salt if you need it, and garnish with chopped fresh rosemary.