- 2 delicata squash (about 2 pounds)
- 3 tablespoons butter
- 1/4 cup fresh sage, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 1/2 cups apple cider or juice
- 1 cup water
- 2 teaspoons wine or herb vinegar
- 1 teaspoon salt
- freshly ground pepper to taste
- Peel squash with a vegetable peeler, then cut it lengthwise in half and scrape out the seeds. Cut each piece in half again lengthwise, then crosswise into ½-inch-thick slices.
- Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook until the butter just begins to turn color, 3 to 5 minutes.
- 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.