Glazed Butternut Squash with Sage & Toasted Pecans
Cook time
Total time
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 show stopping side dish!
Serves: 4
  • 1 large butternut squash, peeled and cut into 2-inchpieces (about 4 cups)
  • ½ cup apple cider
  • ¼ cup water
  • 1 Tbsp. honey
  • 2 tsp. sugar in the raw
  • 1 tsp. salt
  • ½ tsp. pepper
  • ¼ cup chopped pecans, toasted
  • 1 Tbsp. fresh sage, chopped
  • 1 tsp. fresh thyme
  1. In a large 12-inch nonstick skillet, toss together butternut squash, apple cider, water, honey, 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!
Could use sweet yams for this or combination of both. If following weight watchers + this recipe is worth 5 pts.
Nutrition Information
Serving size: 1 cup Calories: 166 Fat: 4.8 g Carbohydrates: 32.7 g Fiber: .7 g Protein: 2.5 g
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