Another attempt to use up my chanterelles. This was another really really good one. I modified, but really only a bit by adding mushrooms and onions and changing some quantities. And I used apple cider we pressed at home two years ago that I recently discovered in the freezer. Highly suggest this one.
Cider-Glazed Squash with Mushrooms
Adapted from Old Fashioned Living
2lbs winter squash (delicata or acorn, etc.)
1 cup onions
1 1/2 cup diced mushrooms (chanterelles)
3 Tbsp butter
2 Tbsp ground sage
2 tsp rosemary, chopped
1-1 1/2 cup apple cider
1 cup water
2 tsp red wine vinegar
1 tsp salt
extra salt and pepper to taste
Peel, de-seed, and cut squash into 1/2 inch or so cubes. Melt butter in skillet over low heat. Add sage and rosemary and brown butter, 3-5 minutes. Add there rest of the ingredients. Cook over medium heat, stirring occasionally, 20-30 minutes, or until squash is fork-tender and liquid has boiled down to a glaze. Season with additional salt and pepper to taste.