Ginger and Cider Braised Winter Squash with Toasted Walnuts


  • A few medium winter squash (Try acorn, sweet dumpling or butternut ,about 2 pounds) or other firm winter squash
  • 3 tablespoons unsalted butter or ghee
  • 1 garlic clove, minced
  • 1 inch piece freshly grated ginger or 1 teaspoon powdered ginger
  • 1 ½ cups fresh unfiltered apple cider or juice
  • 1 cup water
  • 2 teaspoons brown rice or apple cider vinegar
  • 1 teaspoon salt
  • Freshly ground black pepper
  • ¼ cup fresh cilantro, chopped
  • Walnuts or almonds, toasted and chopped
  • 2 tablespoons pomegranate seeds


Cut off the stem of your squash and split lengthwise. Remove the seeds and pulp, peel then dice squash. Then melt the butter in a large (12-inch) skillet over low heat. Add garlic and ginger and cook, stirring about 3 to 5 minutes. Do not brown the garlic. 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. Top with fresh cilantro, toasted nuts, and pomegranate seeds and serve.