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Glazed Butternut Squash

Southern Living OCTOBER 2006

  • Yield: Makes 4 servings
  • Cook time:30 Minutes
  • Prep time:15 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.

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Glazed Butternut Squash recipe

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