Contributed by Recipe adapted from “Recipegal.com” at www.recipegal.com

Ingredients

2 medium Delicata squash (about 2 pounds) or other winter squash
3 Tbs Butter or Oil
¼ C fresh Sage, very coarsely chopped
1 Tbs fresh Rosemary, very coarsely chopped
1 ½ C fresh unfiltered Apple cider or Juice
1 C Water
2 tsp Sherry vinegar
1 tsp Salt
freshly ground Pepper to taste

Instructions

Peel the Delicata squash with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch-thick slices. Heat the butter or oil in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until warm, 3 to 5 minutes. Do not brown the herbs. Next, 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.

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