Delicata squash with herb and cider glaze

One of the things I’ve learned this fall from my CSA Farm Notes is that winter squash should not be prepared immediately after harvesting.  It’s best to let them sit a week or two on the kitchen counter.  Two weeks ago I got a delicata squash in my box.  These mild little squash only weigh about a pound.  They’re green and yellow and shaped like a cucumber.   I’ve only cooked one once before (and not with particularly good results) so I tried a new recipe and I’m very pleased with the dish that resulted – a mild squash with a glaze that’s both sweet and savory.

Delicata squash with herb and cider glaze

1 medium winter squash (about 1 pound)
2 tablespoons butter
1/8 cup fresh sage, chopped
4 tablespoon fresh rosemary, chopped
3/4 cup apple cider
½ cup water
2 teaspoons wine or herb vinegar
1 teaspoon sea salt
freshly ground pepper to taste

Prep: Peel the 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.

Cook: 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 in three to five minutes. 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, about 30 minutes. Taste and season with pepper and additional salt if needed.