Winter Squash with Cider Vinegar and Herbs

Small squashes like delicatas make for quick and easy preparation at any time, especially if cooked in the microwave. When I have a larger squash on hand, if I don't have any specific plans for it, I often cook the whole thing, mash the squash, and keep it in the fridge or freezer, using a bit at a time. Cooked squash will keep in a sealed container in the fridge for at least a week or two. I adopted this technique when I was getting a CSA share that included two or more squashes a week for months. I could take out a cup of cooked squash for pancakes or muffins, or put it on pizza or into a pasta dish, or heat some up to serve as a side dish like this one.

2 cups cooked and mashed winter squash
2 tsp cider vinegar
1/2 tsp salt
Black pepper to taste
1 tsp chopped fresh rosemary or sage (or more to taste)

Heat squash through, then combine with all other ingredients. Adjust seasonings as desired. Serve hot.

Serves 2-3.