Created by ellie on October 15, 2020
Step 1: In a large dutch oven over medium heat melt the butter and then add the squash and shallot and saute for a minute. Add cider and rosemary and then bring to a boil; reduce heat and simmer, covered for 20 minutes or until squash is tender (fork pieces easily).
Step 2: Remove cover and increase heat to high and cook until liquid is reduced. Season with salt and pepper.