Image credit to: Beth Harris
Cut squash in half lengthwise and scrape out seeds. Delicata squash do not need to be peeled but other squash will need to be peeled. Cut squash crosswise into 1/2" thick slices.
Melt butter in large skillet over low heat. Add sage and rosemary and cook until butter browns, about 3-5 mins.
Add squash to skillet, followed by apple cider, vinegar and salt. Cook, stirring occasionally, over medium heat, at a gentle boil until squash is tender and liquid has boiled down to a glaze, about 20-30 mins. Add water as needed to ensure squash is tender. Adjust seasoning with salt and pepper.