Stacie has been making this recipe since 2010, when she first found the original recipe by Cathy Erway. Ever since, she’s been riffing on this family-favorite. You can make it with or without herbs, with nearly any winter squash, and with cranberries instead of raisins. This version, slightly adapted from the original, is her favorite.
Print
Apple Cider Braised Squash with Golden Raisins
- Yield: 4 1x
Ingredients
Scale
Adapted from Not Eating Out in New York
3 tablespoons olive oil, divided
1 medium winter squash, such as butternut or acorn, peeled and seeded, cut into 1-inch cubes or crescents, about 1 pound prepped squash
1 medium onion, sliced
3 cloves garlic, minced
2 to 3 cups apple cider
1/2 cups golden raisins
2 sprigs of fresh thyme
1 tablespoon apple cider vinegar
Instructions
- 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.
