Glazed Delicata Squash

It seems that this month is the one to eat copious quantities of squash. I have some kind of squash pretty much everyday, sometimes more. Yum. Last night I went to my friend and neighbor's Harvest Dinner, which is a lovely gathering to celebrate the harvest, friends, and gratitude. This year I used some of the delicata and herbs from the garden, and also some cider from apples I helped pick and press last year. It turned out pretty delicious - sweet and tangy, with some savory herb bites.

I stayed fairly true to the original recipe, but did not peel the squash. I find it so novel that you can eat delicata peel that I just can't imagine why I would go to the trouble. I also baked it all in the oven instead of cooking it on the stove top, which worked nicely for a larger batch (I made extra), and it turns out I needed less cider that way.

Serves 6-8

2 medium delicata squash (about 2 pounds total)
3 tablespoons butter
1/4 cup coarsely chopped fresh sage
1 tablespoon coarsely chopped fresh rosemary
1 1/4 cups apple cider
2 teaspoons cider vinegar
Salt and pepper
 
1. Cut squash in half lengthwise and scrape out the seeds with a spoon. Cut each piece in half lengthwise again, and then crosswise into 1/4-inch-thick slices. Heat oven to 375.
2.  Melt butter in a heavy large skillet over low heat (or in the oven in a large baking pan). Add the herbs. Cook, stirring, until the butter just starts to turn golden brown, about 3 to 5 minutes (don’t brown the herbs). Add the squash to the skillet/pan. Toss to coat. Add cider, vinegar and salt to taste. Bake in the oven, stirring occasionally, at 375, until the liquid has boiled down to a glaze and the sauce is tender, about 20 to 30 minutes, adding a few tablespoons of water if the glaze gets too thick (I did not need to do this, and this happens quickly. The pan goes from cider-y to glazed in a few minutes!)
3. Season with pepper and additional salt, if necessary.