Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1331.73 Kcal (5576 kJ) | ||
| Calories from fat | 603.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 67.07g | 103% | |
|---|---|---|---|
| Cholesterol | 61.06mg | 20% | |
| Sodium | 2388.96mg | 100% | |
| Potassium | 5224.67mg | 111% | |
| Total Carbs | 195.69g | 65% | |
| Sugars | 50.48g | 202% | |
| Dietary Fiber | 33.62g | 134% | |
| Protein | 20.14g | 40% | |
| Vitamin C | 288.1mg | 480% | |
| Vitamin A | 13.9mg | 463% | |
| Iron | 16.1mg | 89% | |
| Calcium | 759.9mg | 76% | |
| Amount Per 100 g | |||
| Calories | 81.07 Kcal (339 kJ) | ||
| Calories from fat | 36.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.08g | 103% | |
|---|---|---|---|
| Cholesterol | 3.72mg | 20% | |
| Sodium | 145.42mg | 100% | |
| Potassium | 318.04mg | 111% | |
| Total Carbs | 11.91g | 65% | |
| Sugars | 3.07g | 202% | |
| Dietary Fiber | 2.05g | 134% | |
| Protein | 1.23g | 40% | |
| Vitamin C | 17.5mg | 480% | |
| Vitamin A | 0.8mg | 463% | |
| Iron | 1mg | 89% | |
| Calcium | 46.3mg | 76% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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