Braised Winter Squash

braise- v. to cook (meat, fish, or vegetables) by sauteeing in fat and then simmering in a small amount of liquid in a covered pot.

Kingsolver gives us a much leaner, healthier way to braise seasonal vegetables in January with Braised Winter Squash. I used butternut squash as I had it on hand but I imagine any seasonal squash would be delicious. The rosemary and apple cider really compliment the flavor of the squash beautifully.

2 pounds winter squash, peeled, halved, and sliced into 1/2-inch rounds

2 tablespoons butter

2 cups apple cider

1 teaspoon salt

Rosemary and pepper to taste

Melt butter in skillet with rosemary; after a few minutes add the squash, salt, and cider. You may need to add some additional cider (or water), enough to cover the squash. Bring to a boil, then lower heat 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 you'd like.