Ingredients:

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 teaspoon dried sage

Methods:

Cut squash in half lengthwise; remove and discard seeds. Cut each half into 4 wedges. Cut wedges into 2-inch pieces.

Stir together squash apple cider, water, butter, sugar, salt and pepper in a 12-inch, deep-sided, nonstick skillet over medium-high heat; bring to a boil. Cover, reduce heat, and simmer gently, stirring occasionally, for 25 minutes.

Uncover and cook for 5 minutes or until liquid thickens and squash is tender.Gently stir in pecans and sage until well combined.