If using kabocha squash, cut off the stem and split lengthwise. Peel it with a vegetable peeler and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices. If using an acorn squash use the same method however you do not have to peel it.
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.
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|Serving Size: 1 Serving (81g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 79 (86%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 22.9mg||7 %|
|Sodium 4.2mg||0 %|
|Potassium 32.2mg||1 %|
|Total Carbohydrate 3.3g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 2.9g|
|Protein 0.5g||1 %|
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Calories per serving: 92
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