February 3, 2010
Photo: Not Eating Out in NY
I recently came across this recipe for Apple Cider Braised Kabocha Squash with Golden Raisins and Onions by Cathy Erway of Not Eating Out in NY. Instantly intrigued, I decided to make this recipe exactly as written (which, as you know, is not something I do often). The only problem was that I couldn’t find Kabocha, a Japanese winter squash often referred to as Japanese pumpkin. So I decided to use acorn squash instead. Then I decided that I didn’t need to finish with butter or add the red pepper flakes. And wouldn’t just a little more garlic be good? So, I made this almost exactly as written. (I can’t help myself.)
I expected this veggie side dish to be good—with such a simple run down of delicious ingredients, it seemed hard to go wrong—but was stunned by just how ridiculously delectable this turned out. This squash FAR exceeded my expectations. It was sweet and savory, unpredictably exotic yet familiar and comforting at the same time. For such a straightforward recipe, it sure does feel sophisticated, which satisfied me and the ChowPapa. And with tender squash and plump raisins (with onions that are easy to pick out), this was a hit with my ChowBaby. (And can be fed to kids as young as 6 months!) A super affordable dish for the whole family; a perfect ChowMama dish. Thanks, Cathy!
Apple Cider Braised Squash with Golden Raisins
Adapted from Not Eating Out in NY
(can be adapted for kids 6+ mos*)
3 tbsp organic olive oil
1 organic acorn squash (roughly 1 lb), seeds removed and sliced into thin wedges or crescents
1 organic medium onion, sliced
3 cloves organic garlic, minced
2-3 c organic apple cider
1/2 c organic golden raisins
1. 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 a slight crust develops. Transfer and set aside.
2. In the same pan, heat remaining tablespoon of olive oil over 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.
3. Return squash to the pan. Add cider and raisins. Cover and simmer about 10 minutes or until squash is just tender and liquid is almost cooked off.
Note: Separate out the squash and mash to an age appropriate consistency for your youngest eaters. Yum!