2 medium delicata squash or other firm winter squash (such as kabocha), about 2 pounds*
3 tablespoons unsalted butter
1/4 cup fresh sage leaves, very coarsely chopped
1 tablespoon fresh rosemary leaves, coarsely chopped
1 1/2 cups fresh unfiltered apple cider or apple juice
1 cup water
2 teaspoons sherry vinegar
1 teaspoon salt
Freshly-ground black pepper to taste
* Delicata Squash is also known as Peanut squash and Bohemian squash. This is one of the tastier winter squashes, with creamy pulp that tastes a bit like corn and sweet potatoes. Size may range from 5 to 10 inches in length. The squash can be baked or steamed. The thin skin is also edible.
Choose squash that have a hard, deep-colored rind free of blemishes or moldy spots. Tender skin indicates immaturity or poor quality as the hard skin protects the flesh and allows it to store longer than summer squash. Store Delicata Squash in a cool, preferably dark, well-ventilated area for up to one month. Photo courtesy of Modern Farmer.
Peel delicata squash 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.
Melt the butter in a large frying pan over low heat. Add the sage and rosemary and cook, stirring until the butter just begins to turn golden brown, approximately 3 to 5 minutes. NOTE: Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture.
Add the squash to the frying pan. then the apple cider, water, sherry 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, approximately 20 to 30 minutes.
Remove from heat. Season with additional pepper and salt if needed.
Makes 6 servings.