INGREDIENTS

  • 3 lbs 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 sage

DIRECTIONS

  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.
  3. Cover, reduce heat, and simmer, gently stirring occasionally, 25 minutes. Uncover and cook 5 minutes or until liquid thickens and squash is tender.
  4. Gently stir in pecans and sage until well combined.