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!