Ingredients

2 tablespoons butter

2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch chunks

Coarse salt and ground pepper

1 tablespoon chopped fresh sage (or 1/2 teaspoon dried)

Preparation

  1. Melt butter in a 12-inch skillet over medium heat. Add butternut squash. Season with salt and pepper. Cook, tossing frequently, until squash is lightly browned, 5 to 6 minutes.
  2. Add 1/4 cup water, and reduce heat to a simmer. Cover, and cook until squash is fork-tender, 8 to 10 minutes.
  3. Toss with sage.