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Ok I’m seriously in love with southern Fall recipes and all the flavors that come with them.  And butternut squash is certainly no exception.

I had an entire half leftover after making the oh so coveted butternut squash macaroni and cheese last week and after seeing this recipe in my Southern Living Magazine, I knew exactly what I 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 dish!

I mean c’mon, how can you go wrong with apple cider, a touch of sugar, honey, fresh sage and thyme thrown together with toasted pecans?  One might even call this dessert if they didn’t know any better.  I chose to leave out the butter completely because honestly this dish just didn’t need any, I only used half the sugar and added a bit of honey for extra sweetness.  The apple cider already sweetens this enough, but feel free to use any amount of sugar you’d like!

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Sometimes you just need that sugar fix. I certainly won’t judge.

If you’re not a fan of butternut squash, you could always substitute this with sweet potatoes.  Simply peel and chop up approximately 3 of them and use apple juice instead of apple cider…easy peasy!  Although I’m pretty certain apple cider tastes incredible with anything.

Glazed Butternut Squash with Sage & Toasted Pecans
 
Recipe adapted from Southern Living
Serves: 4 servings
Ingredients
  • 1 large butternut squash, peeled and cut into 2-inch pieces (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
Instructions
  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!
Nutritional Information
Serving Size: 1 cup • Calories: 166 • Fat: 4.8 g • Carbs: 32.7 g • Fiber: 0.7 g • Protein: 2.5 g • WW Points+: 5 pts