Ingredients

• 1-2 butternut squash (about 3 pounds) 

• 1/2 cup apple juice 

• 1/4 cup water 

• 2 Tablespoons butter 

• 1 Tablespoon sugar 

• 1 teaspoon salt 

• 1/2 teaspoon black pepper 

• 1/4 cup chopped pecans, toasted 

• 1 teaspoon dried sage, optional 

Directions

1. Wash your hands well with soap and hot water. 

2. Lay the squash flat on a cutting board and slice off the ends (rounded bottom and top) so you have a flat surface. Be careful when you cut the squash. 

3. Lay the squash pieces flat side down on the counter or table. Cut the squash into bite-size pieces (or you can buy the squash precut). 

4. Turn the eye of the stove to medium-high. Pre-heat a large skillet. 

5. Add the squash, apple juice, and water to the skillet. Then add the butter, sugar, salt, and black pepper. Stir gently to mix all the ingredients. 

6. Keep cooking until the squash mixture starts to boil. 

7. Then reduce the heat to medium-low. Let the squash mixture start to simmer, bubbling gently.

8. Cover the skillet. 

9. Keep cooking for 25 minutes. Stir gently every few minutes. 

10. Take the cover off the skillet. Cook 5 more minutes, until liquid is thick and the squash is tender. 

11. Add the pecans. Add the sage. Stir gently to mix with other ingredients. 

12. Serve the squash while it is hot. 

13. Refrigerate leftovers within 2 hours.