Directions

1. In a large sauté pan or skillet, melt the butter over low heat. Add the sage and rosemary and cook for 3-4 minutes, stirring occasionally, until the herbs are fragrant.

2. Stir in the butternut squash cubes and then pour in the apple cider, water, cherry vinegar, and salt. Cook at an even boil, stirring occasionally, until the squash is tender and the liquid reduces into a glossy glaze that coats the squash, about 20-30 minutes. Season with black pepper and serve!