Delicata Squash with Rosemary, Sage and Cider Glaze

Ingredients

• 2 medium delicata squash or other winter squash such as kabocha (about 2 pounds)
• 3 tablespoons unsalted butter
• 1/4 cup fresh sage, coarsely chopped
• 1 tablespoon fresh rosemary, coarsely chopped
• 1 1/2 cups apple cider or juice
• 1 cup water
• 2 teaspoons sherry vinegar
• 1/2 teaspoon salt
• black pepper to taste

Instructions

1. 1
   Peel delicata squash with a vegetable peeler, cut it in half lengthwise, scrape out seeds with a spoon.
2. 2
   Cut each piece in half, lengthwise, again, then crosswise into 1/2-inch thick slices. Melt the butter in a large frying pan over low heat.
3. 3
   Add the sage and rosemary and cook, stirring until the butter just begins to turn brown, about 3 to 5 minutes. (Do not brown the herbs. Cooking herbs in butter mellows the flavor and improves their texture).
4. 4
   Add the squash to the frying pan. Add apple cider, water, sherry vinegar and salt.
5. 5
   Cook, stirring occasionally, over medium heat at an even boil until cider has boiled down to a glaze and the squash is tender, approximately 20 to 30 minutes. Remove from heat.
6. 6
   Season with additional salt and pepper if desired.