Glazed Butternut Squash

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 30 Minutes

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

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

Note:

Esmée Paulsen, Warren, Rhode Island,

October 2006