Glazed Butternut Squash

3.0 9
3 stars
(9)

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

Preparation

Cook Time:
Prep Time:

  1. 1. Cut squash in half lengthwise; remove and discard seeds. Cut each half into 4 wedges; cut wedges into 2-inch pieces.
  2. 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.
Esmée Paulsen, Warren, Rhode Island,
October 2006