Cider-Glazed Squash with Mushrooms

Peel and clean a medium (~2 pound) squash. Slice into 1/2 inch cubes. Dice onion and slice mushrooms.

Melt butter in large skillet. Add sage and rosemary; cook 3-5 minutes until color starts to darken.

Add squash, onion, mushrooms, cider, water, vinegar, and salt. Bring to a boil and cook on medium for 20-30 minutes, or until squash is tender and liquid has boiled down to a glaze.

Taste and season with additional salt and pepper, if desired.

Any squash and mushrooms will do, but using fresh chanterelles will turn this dish from good to extraordinary!