Glazed Butternut Squash

Name: Glazed Butternut Squash
Ingredients: 3 pounds butternut squash, peeled*; 1/2 cup apple cider*; 1/4 cup water; 2 tablespoons butter; 1 tablespoon sugar; 1 teaspoon salt; 1/2 teaspoon pepper; 1/4 cup chopped toasted pecans; 1 tablespoon chopped fresh or 1 tsp. dried sage

9 ingredients

3 steps

Ingredients

3 pounds butternut squash, peeled*
1/2 cup apple cider*
1/4 cup water
2 tablespoons butter
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped toasted pecans
1 tablespoon chopped fresh or 1 tsp. dried sage

Directions

1

Cut squash in half lengthwise; remove and discard seeds. Cut each half into 4 wedges; cut wedges into 2-inch pieces.
2

Stir together squash, 1/2 cup apple cider, and next 5 ingredients in a 12-inch, deep-sided, nonstick skillet over medium-high heat; bring to a boil. Cover, reduce heat, and simmer, gently stirring occasionally, 25 minutes. Uncover and cook 5 minutes or until liquid thickens and squash is tender. Gently stir in pecans and sage until well combined.
3

*3 lb. sweet potatoes may be substituted for butternut squash and 1/2 cup apple juice may be substituted for apple cider.