I’d never heard of delicata squash before getting some from my CSA last year, but it’s a new favorite. Delicata is easy to peel and seed, but because of its thin skin it doesn’t store as long as other winter squash. Fortunately, with this recipe I found on the Garden of Eating, it doesn’t last long anyway.

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Cider-Glazed Delicata Squash

2 medium delicata squash
3 tbps butter
1/4 cup fresh sage
1 tbsp fresh rosemary
1 1/2 cups cider
1 cup water
2 tsps sherry vinegar
1 tsp salt

1. Peel squash. Cut in half lengthwise and scoop out seeds. Chop into 1/2-inch slices.
2. Melt butter in skillet. Add sage and rosemary and cook, stirring, until brown, 3 to 5 minutes.
3. Add squash, cider, water, vinegar, and salt. Cook over medium heat at a boil until cider has boiled down and squash is tender, 20 to 30 minutes.

I actually use herbs that I got from my CSA this summer and dried. You’re supposed to substitute at a ratio of 1 tbsp fresh to 1 tsp dried, but I think I use more than that, and it tastes great. Really. I never thought I’d love squash this much. (Ask my mom.)

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