Glazed Butternut Squash with Sage & Toasted Pecans

Recipe adapted from Southern Living

Yield: 4 servings 1x



  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!


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