Glazed Butternut Squash

Prep: 15 min., Cook: 30 min.

Yield: Makes 4 servings

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.