1. Peel squash and seed it. Cut squash into cubes 1 inch wide by 1/2 inch thick. 2. Melt butter in a 12 inch skillet over medium to medium low heat. 3. Add sage and rosemary and cook, stirring until the butter just begins to turn golden brown. Do not brown the herbs. Stir in the cinnamon and nutmeg. 4. Add the squash to the skillet, then the juice, water, vinegar and a pinch of salt. 5. Bring the mixture to a boil, increasing the heat if need be. Reduce heat and keep it at a simmer. 6. Stir occasionally until the juice has boiled down to a glaze and the squash is as tender as you want it. Time varies with type of squash. It takes about 45 minutes to 1 hour. 7. Taste and season with salt and pepper. My dd really liked this with some maple syrup on top. As long as she is eating veggies- right? :). 8. Serve. ---------------------------------------------------------------------------
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