Glazed Butternut Squash with Sage & Toasted Pecans

  • 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!