Delicata Squash with Rosemary, Sage and Cider Glaze

This recipe comes from the Herb Farm Cookbook by Jerry Traunfeld. It’s our favorite winter squash recipe.

ingredients

2 firm delicata squash (about 2 lbs.) or other firm winter squash like acorn, turban or kabocha
3 Tbsp unsalted butter
1/4 C very coarsely chopped fresh sage
1 Tbsp coarsely chopped fresh rosemary
1 1/2 C fresh unfiltered apple cider or juice
1 C water
2 tsp sherry vinegar
1 tsp salt
Freshly ground black pepper

directions

Squash

If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape our 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.

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.

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.