Stop by Jonathan’s free cooking demonstrations at Eastern Market on Saturday mornings to learn more and to pick up more free recipes using fresh market ingredients.
Tender Delicata squash braises quickly in tart cider to finish with a sweet glaze grounded by earthy thyme and bright Sherry vinegar. Check with Val and David at Sunnyside Farm for quick-cooking Delicata squash and find the season’s first cider from Tim at Ashton Farms. You can find this and other seasonal Eastern Market farm-fresh recipes in Jonathan Bardzik’s new cookbook, Seasons to Taste (SeasonstoTasteCookbook.com).
Cider Glazed Delicata Squash
Serves 8
Ingredients:
1 tbs olive oil
1 Delicata squash, halved, seeded and thinly sliced
1 clove garlic, minced
2 cups apple cider
1 tbs butter
3 sprigs thyme
Sherry vinegar
Nutmeg
1-2 tbs chopped parsley
Directions:
- Heat oil in a sauté pan over medium heat. Add squash and cook for 3-5 minutes, until edges begin to brown.
- Reduce heat to medium-low, add garlic and cook for 1 minute longer.
- Add cider, butter and thyme. Cook until cider reduces to a thick glaze and squash can be pierced easily with a fork.
- Season to taste with salt, pepper, vinegar, nutmeg. Sprinkle with chopped parsley.
Tip: Delicata squash is tender and quick cooking. It should be perfect by the time the cider is reduced. If extra cooking time is needed, add cider 1/2 cup at a time.