Stovetop Butternut Squash
This skillet butternut squash is a perfect fall side dish and comes together quickly on the stove-top!
Stovetop Butternut Squash
Em Korte
4
15 minutes
30 minutes
This skillet butternut squash is a perfect fall side dish and comes together quickly on the stove-top!
Ingredients
- 1 medium butternut squash, peeled and cut into ½ inch cubes
- 2 tablespoons butter
- 1 cup apple cider
- ½ cup water
- 2 teaspoons Red Truck Orchards Cherry Vinegar
- 2 tablespoons fresh sage leaves, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon kosher salt
- Black pepper, to taste
Directions
In a large sauté pan or skillet, melt the butter over low heat. Add the sage and rosemary and cook for 3-4 minutes, stirring occasionally, until the herbs are fragrant.
Stir in the butternut squash cubes and then pour in the apple cider, water, cherry vinegar, and salt. Cook at an even boil, stirring occasionally, until the squash is tender and the liquid reduces into a glossy glaze that coats the squash, about 20-30 minutes. Season with black pepper and serve!