- Heat 2 tbsp olive oil in a large pan over medium heat. Once hot, add squash. Cook 1-2 minutes on each side, seasoning with salt and pepper until lightly browned. Transfer to a bowl and set aside.
- In the same pan, heat the remaining tablespoon of olive oil over a very low flame. Add onions and cook until caramelized, stirring occasionally, for 10-15 minutes. Add the garlic and cook until fragrant, another minute or so.
- Return squash to the pan. Add cider, raisins, and thyme. Cover and simmer about 10 minutes or until squash is just tender and liquid is almost cooked off. Drizzle with the apple cider vinegar just before serving.
Keywords: apple cider, squash, apples