German-Style Cabbage and Delicata Squash

3 tablespoons extra-virgin olive oil

1 medium onion, thinly sliced

2 tablespoons light brown sugar

1/2 cup cider vinegar

2 cups fresh cider

1 cup homemade or store-bought low-sodium chicken stock

1 cinnamon stick

1 dried bay leaf

Coarse salt and freshly ground pepper

1 delicata squash, seeded and cut into half moons

1 small head red cabbage cut into 8 wedges, core intact

Preheat oven to 350 degrees.

Heat oil in a large, heavy ovenproof saucepan over medium heat. Cook onion until edges start to caramelize, 10 to 12 minutes. Add sugar, and cook 1 minute more. Add vinegar. Scrape up brown bits from bottom of pan with a wooden spoon. Stir in cider, stock, cinnamon, bay leaf, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add cabbage and delicate arranging in a tucked layer. Bring to a boil. Cover; transfer to oven. Braise until cabbage is tender, 40 to 45 minutes.

Transfer cabbage and squash to a serving platter using a slotted spoon; discard cinnamon stick and bay leaf. Bring remaining liquid in saucepan to a simmer over medium-high heat. Cook until reduced by half, about 10 minutes (you will have about 1 cup sauce). Spoon sauce over cabbage.

Perfect side dish for Oktoberfest celebration beers.