Glazed Butternut Squash

• 3 pounds 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 or 1 tsp. dried sage

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. Cover, reduce heat, and simmer, gently stirring occasionally, 25 minutes. Uncover and cook 5 minutes or until liquid thickens and squash is tender. Gently stir in pecans and sage until well combined.
3. *3 lb. sweet potatoes may be substituted for butternut squash and 1/2 cup apple juice may be substituted for apple cider.

butternut squash, apple cider, water, butter, sugar, salt, pepper, pecans, sage

Taken from www.myrecipes.com/recipe/glazed-butternut-squash (may not work)