Ingredients
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1-2 butternut squash (about 3 pounds)
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1/2 cup apple juice
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1/4 cup water
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2 Tablespoons butter
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1 Tablespoon sugar
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/4 cup chopped pecans, toasted
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1 teaspoon dried sage, optional
Directions
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Wash your hands well with soap and hot water.
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Lay the squash flat on a cutting board and slice off the ends (rounded bottom and top) so you have a flat surface. Be careful when you cut the squash.
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Lay the squash pieces flat side down on the counter or table. Cut the squash into bite-size pieces (or you can buy the squash precut).
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Turn the eye of the stove to medium-high. Pre-heat a large skillet.
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Add the squash, apple juice, and water to the skillet. Then add the butter, sugar, salt, and black pepper. Stir gently to mix all the ingredients.
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Keep cooking until the squash mixture starts to boil.
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Then reduce the heat to medium-low. Let the squash mixture start to simmer, bubbling gently.
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Cover the skillet.
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Keep cooking for 25 minutes. Stir gently every few minutes.
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Take the cover off the skillet. Cook 5 more minutes, until liquid is thick and the squash is tender.
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Add the pecans. Add the sage. Stir gently to mix with other ingredients.
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Serve the squash while it is hot.
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Refrigerate leftovers within 2 hours.