Glazed Butternut Squash with Sage & Toasted Pecans

Glazed butternut squash all tossed together with fresh herbs, chopped pecans and drizzled with a satisfying maple glaze! The reliable side dish to your holiday meal!

Ok This kitchen is seriously in keep with southern Fall recipes and all the flavors that come with them. And butternut squash is certainly no exception.

A cook had an entire half leftover after making the oh so coveted butternut squash macaroni and cheese last week and after seeing this recipe in the Southern Living Magazine, A cook knew exactly what A cook would use it for. Butternut squash already has such a sweet and rich taste to it so when mixed with other flavors, this winter fruit really is enhanced and makes for a showstopping side dis

What goes in

• 1 large butternut squash, peeled and cut into 2-inch pieces (about 4 cups)
• 1/2 cup apple cider, (not apple cider vinegar)
• 1/4 cup water
• 1 tablespoon maple syrup
• 2 teaspoons. sugar in the raw
• 1 teaspoon. salt
• 1/2 teaspoon. pepper
• 1/4 cup chopped pecans, toasted
• 1 tablespoon fresh sage, chopped
• 1 teaspoon. fresh thyme

How it comes together

1. In a large 12-inch nonstick skillet, toss together butternut squash, apple cider, water, maple syrup, sugar, salt and pepper.
2. Bring to just a boil, then cover and reduce heat allowing everything to simmer for about 25 minutes, stirring occasionally.
3. Uncover and cook an additional 5 minutes until liquid has thickened and the squash is tender.
4. Pour mixture into a large bowl and add chopped pecans, sage and thyme. Mix together and serve immediately. Enjoy!