• 2 delicata squash (about 2 pounds)
  • 3 tablespoons butter or olive oil
  • 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


  1. Leave the skin on or peel the squash, then cut it lengthwise in half and scrape out the seeds. Cut each piece in half again lengthwise, then crosswise into ½-inch-thick slices.
  2. 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 5 minutes.
  3. Add the squash to the skillet, then the apple cider, water, vinegar, and salt.
  4. 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.