Recipeslut

Ingredients:
2 medium winter squash (about 2 pounds)
3 tablespoons butter
1/4 cup fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 1/2 cups apple cider or juice
1 cup water
2 teaspoons wine or herb vinegar
1 teaspoon salt
freshly ground pepper to taste

If using delicata squash, peel it with a vegetable peeler, then cut it lengthwise in half, and scrape out the seeds. Cut each piece in half again lengthwise, then crosswise into 1/2-inch-thick slices. Other squash should be peeled, seeded, cut into 1x 1/2 inch pieces. Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook until the butter just begins to turn color-3to5minutes.Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper and additional salt if needed.

From oldfashionedliving.com

2 pounds Beef Chuck
¼ cup All-Purpose Flour
1 tsp Kosher Salt
¼ teaspoon Freshly Ground Pepper
3 tbs Oil
2 tsp Unsalted Butter
1 large onion, cut into 1/2 inch thick wedges
2 Large Cloves Garlic, minced
½ cup Dry Red Wine
2 cups Homemade Beef Stock or Canned Beef Broth
¼ cup Balsamic Vinegar
1 Bay Leaf
7 Fresh Large Sage Leaves, washed and dried
1 lb. Butternut Squash, peeled and cut into 1-inch pieces
½ pound Parsnips, peeled and cut into 1-inch pieces
2 Medium Carrots, peeled and cut into 1-inch chunks
½ lb. Roma tomatoes, cored, blanched, peeled, seeded, and diced

Cut the beef into 1-inch cubes. On a piece of waxed paper or in a plastic food storage bag combine flour, salt and pepper. Toss beef cubes in flour mixture to coat or place beef cubes in food storage bag and shake until beef cubes are coated with flour mixture. In a wide, heavy saucepan, heat the oil. Brown beef cubes on all sides, removing from pan as browned. In the same saucepan, melt the butter. Saute the onion and garlic until translucent. Deglaze with red wine and bring to a boil, scraping up any browned bits from bottom of saucepan. Return the meat to the pan. Add stock, vinegar and bay leaf. Cover and let simmer 1 hour. Cut the sage leaves into a chiffonade (see cooking tips) and stir into sauce with the butternut, squash, parsnips, carrots and tomatoes. Cover and let simmer 20 minutes or until meat and vegetables are tender. Remove bay leaf and correct seasonings.

Yield: 4 servings