Glazed Delicata Squash
2 pounds medium delicata squash – about 2
3 tablespoons unsalted butter
2 tablespoons coarsely chopped fresh sage
1 tablespoon coarsely chopped fresh rosemary
1 1/2 cups fresh unfiltered apple cider
1 cup good quality chicken stock or broth
2 teaspoons apple cider vinegar
Freshly ground black pepper
Peel the squashes with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon; dice the squash into ½-inch pieces. 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 (but don’t allow the herbs to brown), about 3 to 5 minutes.
Add the squash to the skillet, then the apple cider, stock, vinegar, and salt. Cook, stirring occasionally, over medium heat 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.