Serves: 4 servings

Ingredients

1 large butternut squash, peeled and cut into 2-inch pieces (about 4 cups)
½ cup apple cider
¼ cup water
1 Tbsp honey
2 tsp. sugar in the raw
1 tsp. salt
½ tsp. pepper
¼ cup chopped pecans, toasted
1 Tbsp fresh sage, chopped
1 tsp. fresh thyme

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Instructions

In a large 12-inch nonstick skillet, toss together butternut squash, apple cider, water, honey, sugar, salt and pepper.

Bring to just a boil, then cover and reduce heat allowing everything to simmer for about 25 minutes, stirring occasionally.

Uncover and cook an additional 5 minutes until liquid has thickened and the squash is tender.

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Pour mixture into a large bowl and add chopped pecans, sage and thyme. Mix together and serve immediately. Enjoy!

Recipe adapted from Southern Living

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April 29, 2017