Serves: 4 servings
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
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.
Pour mixture into a large bowl and add chopped pecans, sage and thyme. Mix together and serve immediately. Enjoy!
Recipe adapted from Southern Living