Delicata Squash with Rosemary, Sage, and Cider Glaze

This is my favorite way to cook winter squash. You peel, and slice it, then cook it in a skillet with cider and winter herbs. When most of the liquid boils away, the cider forms a tart-sweet glaze around the now-tender squash.

Delicata is a wonderfully firm-textured squash that's not too sweet and almost like a potato. Other varieties like acorn, turban, or kabocha will make good substitutes, but they may not hold their shape quite as well through the braising.