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.
Route 34 South
Colts Neck, NJ 07722
Retail: 732.462.1989
Mail Order: 800.624.1893