Delicata Squash with Herbs
Ingredients:
2 delicata squash (about 2 pounds)
3 tablespoons butter
1/4 cup fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 1/2 cups apple cider or juice
1 cup water
2 teaspoons wine or herb vinegar
1 teaspoon salt
freshly ground pepper to taste
Peel
squash with a vegetable peeler, then cut it lengthwise in half, and scrape out
the seeds. Cut each piece in half again lengthwise, then crosswise into
1/2-inch-thick slices.
Melt
the butter in a large skillet over low heat. Add the sage and rosemary and cook
until the butter just begins to turn color-3 to 5minutes.
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.