Delicata Squash with Rosemary, Sage, and Cider Glaze

Serving size:
 4 Servings


    • 3 T
    • butter
    • 1 c
    • water
    • 4 lb
    • Delicata squash (halved lengthwise, seeded, and sliced into 1/2 inch slices)
    • 1⁄4 c
    • sage (fresh)
    • 1 T
    • rosemary (fresh, chopped)
    • 1 c
    • apple cider (fresh, unfiltered, or apple juice)
    • 2 t
    • sherry vinegar
    • black pepper
    • salt
45 minutes
Ready in
45 minutes


Exceptional. This fragrant fall dish is a lovely embellishment to any meal, but is satisfying enough to be the main attraction. Savory-sweet crescent moons of delicata squash become intoxicatingly aromatic when sauteed in brown butter and fresh herbs. Particularly lovely when paired with wild rice.

Adapted from The Herbfarm Cookbook


In a large skillet melt butter over low heat. Add the sage and rosemary, sauté 3 to 5 minutes lightly browning the butter. Add the squash, apple cider, water, vinegar and salt to taste. Bring to an even boil over medium heat, stirring occasionally until the liquid has reduced to a glaze and the squash is tender, about 20 to 30 minutes. Adjust to taste, adding fresh ground pepper.


The skin of a delicata squash is edible, so you need not peel it prior to cooking.


Special Diets: 

Food Allergies: