Glazed Butternut Squash Recipe (Altered):

3 pounds butternut squash, peeled*

1/2 cup apple cider- I added another 1/4 cup of cider 

1/4 cup water

2 tablespoons butter 

1 tablespoon sugar- I added 1 tablespoon more of brown sugar

1 teaspoon salt 

1/2 teaspoon pepper 

1/4 cup chopped toasted pecans- I would replace the pecans for walnuts if I were to make this recipe again

1 tablespoon chopped fresh or 1 tsp. dried sage

Cut squash in half length wise and discard seeds. Peel the squash and then starting cutting it into two inch cubes. Throw squash into a frying pan and turn on medium. Add apple cider and the water. Throw the rest of the ingredients into the pan, except the pecans and dried sage. Once at a boil, cover the pan and reduce the heat to a simmer and gently stir. Let this cook for 25 minutes. Once 25 minutes has passed uncover and check if the squash is soft and the liquid has thickened. Once achieved uncover and cook for 5 minutes. Then add chopped pecans and sage

After everything is added your pan should look similar to this.

Next step is to plate and enjoy your delightful Glazed Butternut Squash.