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.
*3 lb. sweet potatoes may be substituted for butternut squash and 1/2 cup apple juice may be substituted for apple cider.
Needs additions. I used brown sugar instead of regular sugar. It worked 100 times better then regular sugar. I also added more butter. I don't really measure when I cook, but it was definitely more then a tablespoon probably closer to 3. Although I used light butter it tastes the same to me.
I made this for dinner tonight, and my husband and I absolutely loved it! I peeled the squash with a vegetable peeler, which made it very easy to do. I was unsure of how the sage would taste in it, but I was pleasantly surprised! It gave it a very interesting flavor. I didn't have enough butternut squash, so I added a sweet potato that I had on hand, and it worked well. I will most definitely make this again - a great Thanksgiving side.
Just wanted everyone to know that I've recently seen at Costco fresh, cubed Butternut squash in the produce section. I'll now be cooking more of this life-threatening to prep veggie. I love the flavor of it no matter how it's cooked.
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