Shelly's Recipe

Glazed Butternut Squash

Category: Squash

3 pounds butternut squash or sweet potatoes, peeled
1/2 cup apple cider or apple juice
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

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

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.

Serves 4