Adapted from epicurious.com
1 Delicata Squash
2 Tbls. unsalted butter
1 Tbls. coarsely chopped fresh Rosemary
3/4 cup unfiltered apple cider or juice
1/2 cup water
2 tsp. sherry vinegar
1/2 tsp. salt
Freshly ground black pepper
Peel 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 butter in a large (12-inch) skillet over low heat. Add rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Add squash to the skillet, then 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.