Braised Winter Squash
Beans, Greens and Sweet Georgia Peaches
Braised Winter Squash
Beans, Greens and Sweet Georgia Peaches
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2 small (about 3/4 pound each) or 1 large (about 2 pounds) winter squash such as acorn, butternut, cashaw or kabocha 3 tablespoons bacon drippings (preferable) or unsalted butter 1 large onion, peeled and chopped 1 clove garlic, crushed and peeled 8 to 10 fresh sage leaves (or 5 or 6 dried) salt and black pepper in a peppermill 1/2 cup chicken broth or water 1 tablespoon chopped fresh sage or parsley Directions: Split the squash lengthwise and scoop out and discard the seeds. Peel and cut the squash into chunks about an inch square. Choose a lidded skillet (preferably cast iron) that will comfortably hold the squash in a single layer. Put in the drippings or butter and onion, and turn on the heat to medium high. Sauté until he onion is transparent, about 5 minutes, then add the squash and toss until they are glossy and hot, about a minute. Add the garlic, sage, a healthy pinch of salt, and a liberal grinding of pepper. Toss well and pour in the broth or water. Bring the liquid to a boil, cover the pan, and reduce the heat to a bare simmer. Cook until the squash is nearly tender, about half a hour. Remove the lid and raise the heat to medium high. Reduce the liquid, shaking the pan and turning the squash frequently to prevent them from sticking, until the liquid is evaporated and thick, and the squash are just beginning to brown. Turn off the heat. Taste and correct the seasonings, transfer the squash to a warm bowl, sprinkle with the chopped herbs, and serve at once. Serves 4. |