Cooking Squash

This year I am doing vegetables for dinner. My mother in law is doing the main course and dessert.

Delicata Squash with Herbs
By Brenda Hyde

Ingredients:
2 medium winter squash (about 2 pounds)
3 tablespoons butter
1/4 cup fresh sage, chopped(had to settle for dried from a Greek deli near by)
1 tablespoon fresh rosemary, chopped(got it fresh from the back yard)
1 1/2 cups apple cider or juice
1/2 cup apple cider vinegar instead
1 cup water
2 cups water instead
2 teaspoons wine or herb vinegar
1 teaspoon salt
freshly ground pepper to taste

If using Delicata squash, peel it with a vegetable peeler, then cut it lengthwise in half, and scrape out the seeds. Cut each piece in half again lengthwise, then crosswise into 1/2 inch-thick slices. Other squash should be peeled, seeded, cut into 1 x 1/2 inch pieces.

Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook until the butter just begins to turn color-3to5minutes.Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper and additional salt if needed.

... later that day.

Dinner was a tremendous success. Maria made a spicy Italian sausage soup that sure was delicious. The squash called for to much apple cider vinegar. Maria rescued the dish with sugar and lots of honey. Otherwise it would be inedible.

The wine was a Saw Mill Creek Shiraz, Barrel select.

I also made steamed red, yellow and orange peppers. They were yummy and still a bit crunchy. And sweet potatoes, mashed with butter, sugar, milk and crushed pecans on top.





Dessert was a pumpkin and pie with whipped cream.
What a lovely meal. I did take pictures so will post them later. Will also try to get the spicy Italian sausage soup recipe to post.