Makes 6 servings.
2 medium delicata squash (about 2 pounds) or other firm winter squash
3 tablespoons unsalted butter
1/4 cup very coarsely chopped fresh sage
1 tablespoon coarsely chopped fresh rosemary
1 1/2 cups fresh unfiltered apple cider or juice
1 cup water
2 teaspoons sherry vinegar
1 teaspoon salt
Freshly ground black pepper
1. Squash. If using delicata squash, peel it 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. Other
types of squash should be peeled with a chef's knife, seeded, cut into 1-inch
wedges, then sliced 1/2-inch thick.
2. Herb Butter. Melt the butter in a large (12-inch) skillet over low heat. Add
the sage and rosemary and cook, stirring, until the butter just begins to turn
golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in
butter mellows their flavor and improves their texture.
3. Cooking the squash. 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.