Delicata is a wonderfully firm-textured squash that’s not too sweet and almost like a potato. Other varieties like acorn or kabocha will make good substitutes but may not hold their shape as firmly.

Ingredients:

• 2 medium delicata squash (about 2 pounds) or other firm winter squash
• 3 Tbsp unsalted butter
• 1/4 cup very coarsely chopped fresh sage
• 1 Tbsp coarsely chopped fresh rosemary
• 1 1/2 cups fresh apple cider
• 1 cup water
• 2 tsp sherry vinegar
• 1 tsp kosher salt
• Freshly ground black pepper

Directions:

1. Prepare the squash. If using delicata squash, peel it 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. Other types of squash should be peeled with a chef’s knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch thick.
2. Herb Butter. Melt the butter in a large 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.
3. 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.