Winter Squash with Herbed Apple Cider Glaze
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 112.9
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 6.2 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 3.5 g
- Protein: 1.0 g
View full nutritional breakdown of Winter Squash with Herbed Apple Cider Glaze calories by ingredient
Introduction
An easy stove top side dish that is good any time of the year. An easy stove top side dish that is good any time of the year.Number of Servings: 8
Ingredients
-
•2 lbs butternut squash (or any winter squash) approx. 4 cups (+/-)
•1 1/2 cups apple juice or apple cider
•1 cup water
2 teaspoons apple cider vinegar
•salt & freshly ground black pepper, to taste
•3 tablespoons olive oil
•1/4 cup fresh sage, coarsely chopped (or about 1 1/2 Tbsp ground sage)
•1 Tablespoon fresh rosemary, coarsely chopped (or 1 teaspoon dried rosemary)
•1 teaspoon cinnamon
•1/4 teaspoon nutmeg
Directions
Peel squash and seed it.
Cut squash into cubes 1 inch wide by 1/2 inch thick.
Heat Olive Oil in a 12 inch skillet over medium to medium low heat.
Add sage and rosemary and cook, stirring until aromatic, being careful not to brown the herbs.
Stir in the cinnamon and nutmeg.
Add the squash to the skillet, then the juice (or cider), water, vinegar and a pinch of salt and pepper.
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 like. Time varies with type of squash. It takes approx. 45 minutes to 1 hour.
makes 8 servings (1/2 cup ea.)
Number of Servings: 8
Recipe submitted by SparkPeople user DANDELIONWINE_O.
Cut squash into cubes 1 inch wide by 1/2 inch thick.
Heat Olive Oil in a 12 inch skillet over medium to medium low heat.
Add sage and rosemary and cook, stirring until aromatic, being careful not to brown the herbs.
Stir in the cinnamon and nutmeg.
Add the squash to the skillet, then the juice (or cider), water, vinegar and a pinch of salt and pepper.
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 like. Time varies with type of squash. It takes approx. 45 minutes to 1 hour.
makes 8 servings (1/2 cup ea.)
Number of Servings: 8
Recipe submitted by SparkPeople user DANDELIONWINE_O.
