Glazed Delicata Squash

1. 1

   Peel the squashes with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon; dice the squash into 1/2-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.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.