braised winter squash

I've made this recipe from Animal, Vegetable, Miracle, a few times (link is to a PDF). It's a good one, especially for dryer squashes like delicata.

2 lbs. winter squash, peeled, halved and sliced into ½ inch rounds
2 tbs. butter
2 cups apple cider
1 tsp. salt
Rosemary and pepper to taste

Melt butter in skillet with rosemary, after a few minutes add the squash, salt, pepper, and cider. You may need to add some additional cider (or water), enough to cover the squash. Bring to a boil and braise for 20-35 minutes until tender. At this point the juice should be reduced to a glaze. If not, raise heat for a few minutes until excess liquid evaporates.