Delicata Squash with Rosemary, Sage, and Cider Glaze

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   1.

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   Squash.

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   If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon.

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   Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices.

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   Other types of squash should be peeled with a chef's knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch thick.

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   2.

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   Herb Butter.

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   Melt the butter in a large (12-inch) skillet over low heat.

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   Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes.

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    Do not brown the herbs.

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    Cooking the herbs in butter mellows their flavor and improves their texture.

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    3.

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    Cooking the squash.

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    Add the squash to the skillet, then the apple cider, water, vinegar, and salt.

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    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.

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    Taste and season with pepper, and additional salt if needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.