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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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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 |
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. 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. *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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