Squash: If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into half-inch thick pieces. Other types of squash should be peeled with a chef’s knife, seeded, then cut into 1" wide wedges then sliced into half-inch pieces,

Herb Butter: Melt the butter in a large skillet over low heat. Add the herbs and cook, stirring, until the butter turns golden-brown, 3–5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture.

Cooking the Squash: Add the squash to the skillet, then the cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, twenty to thirty minutes. Taste and season with pepper and additional salt, if needed.