- 1 large butternut squash, peeled and cut into 2-inch pieces (about 4 cups)
- 1/2 cup apple cider
- 1/4 cup water
- 1 Tbsp honey
- 2 tsp. sugar in the raw
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/4 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!