• 3 lbs. butternut squash, cubed
• 1/2 cup Delicious Orchards apple cider
• 1/4 cup water
• 2 TBS butter
• 1 tsp. sugar
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup toasted pecans, chopped
• 1 TBS fresh sage, chopped or 1 tsp. dried sage

If using a whole butternut squash, cut squash in half lengthwise remove and discard seeds. Cut each half into 4 wedges and peel each wedge; cut wedges into 2-inch pieces. In a deep non-stick skillet, stir together over medium to high heat squash, apple cider, water, butter, sugar, salt and pepper; bring to a boil. Reduce heat, cover and simmer, about 25 minutes, stirring occasionally. Uncover and cook until liquid thickens and squash is tender, about 5-8 minutes. Stir in pecans and sage until well combined. Plate and serve.