Posted by Chris Buss
2 medium delicata squash (about 2 pounds) 3 tablespoons unsalted butter
¼ cup fresh sage, very coarsely chopped 1 tablespoon fresh rosemary, very coarsely chopped
1 ½ cups fresh unfiltered apple cider or juice 1 cup water
2 teaspoons sherry vinegar 1 teaspoon salt
Freshly ground black pepper, to taste
Peel squash with a vegetable peeler, cut it in half lengthwise, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into ½-inch thick slices. Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Add the squash to the skillet, then the apple cider, water, vinegar and salt. Cook over medium heat at an even boil, stirring occasionally, 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.