Ingredients:
2 pounds delicata squash
2 tablespoons unsalted butter
2 tablespoons finely chopped rosemary
2 cups unfiltered apple cider
sea salt and freshly cracked pepper
organic apple cider vinegar, to taste

Directions:

  1. Slice the delicata in half lengthwise. Remove the seeds with a spoon then slice into half-rounds.
  2. Melt the butter in a wide skillet and add the rosemary. Cook over medium heat to flavor the butter. After 3 minutes, add the squash and cider plus enough water to cover. Bring to a boil. Add ½ teaspoon sea salt and simmer until the squash is tender, about 20 minutes, by which time the juice will have reduced enough to provide a glaze. If not, raise the heat to reduce it quickly. Sprinkle on a teaspoon of vinegar and taste for salt. Add additional vinegar if you need to balance the sweetness, then season with pepper.

Serves 6