Glazed Delicata Squash

• 2 pounds delicata squash medium, - about 2
• 3 tablespoons unsalted butter
• 2 tablespoons chopped fresh sage coarsely
• 1 tablespoon fresh rosemary coarsely chopped
• 1 1/2 cups apple cider fresh unfiltered
• 1 cup chicken stock good quality, or broth
• 2 teaspoons apple cider vinegar
• 1 teaspoon salt
• freshly ground black pepper

1. Peel the squashes with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon; dice the squash into 1/2-inch pieces. 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 (but don't allow the herbs to brown), about 3 to 5 minutes.
2. Add the squash to the skillet, then the apple cider, stock, vinegar, and salt. Cook, stirring occasionally, over medium heat 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.

unsalted butter, sage, rosemary, apple cider, chicken, apple cider vinegar, salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Glazed-Delicata-Squash-1657842 (may not work)