 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
My best friend's dad is growing squash this year... YUM. Ingredients:
3 lbs 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 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.
3. Cover, reduce heat, and simmer, gently stirring occasionally, 25 minutes. Uncover and cook 5 minutes or until liquid thickens and squash is tender.
4. Gently stir in pecans and sage until well combined.
|
|