As I mentioned recently, this time of year I stop by local orchards on a weekly basis.  When I went to an orchard a couple weeks ago, I decided to check out their winter squash offerings.  With cool weather making itself permanent, I have been craving squash.  However, I tend to stick with the same squash time and again: butternut or acorn.  So, when I arrived at the orchard, my goal was clear- any squash but those two!

This large orchard did not disappoint me.  They had quite an assortment of squash available.  I immediately knew I would pass on the blue hubbard, as that would produce many more side dishes than I needed.  Among the different varieties, I found two that I decided to try, sunshine and delicata squash.

The sunshine squash looked almost exactly like a pumpkin.  I asked the clerk if she had cooked with this squash.  Unfortunately, she had not, but she recommended cooking it in a similar fashion to any other winter squash.  Being at the orchard, I had apples on my mind, so I purchased some cider to use in my cooking.

When I create new recipes, I quite often try to include a variety of tastes and textures.  For this squash dish, I wanted some sweetness from the cider, but I didn’t want it to taste like a dessert.  To balance the sweetness, I added sage and onions for savoriness.  Sauteed and then simmered, the squash would be tender yet firm.

This was a wonderful dish to make.  While it cooked the kitchen was filled with an incredible ranges of aromas.  The individual ingredients each held their own and created a delightful assortment of tastes in each bite.

Sunshine Squash with Sage & Cider

1 Tb. butter

1 onion, chopped

1 sunshine squash, peeled, seeded, & cubed

2 tsp. fresh sage leaves, chopped

3/4 cup cider

2 Tb. brown sugar

Heat a large nonstick frying pan over medium heat.  Melt butter in pan, and add onion and squash.  Saute for 5 minutes.  Add sage, and saute for another 5 minutes.  Warm cider in a microwave-safe measuring cup.  Add brown sugar to cider, and stir until sugar dissolves. Add cider mixture to squash.  Cook for 20-30 minutes, or until cider has reduced and squash is tender but firm.