Sweet But Savory Butternut Squash

1. 1

   Add olive oil to a large skillet over medium-high heat. Add the onion and cook for 2 minutes.

2. 2

   Stir in the apple juice, squash, raisins and sage; season with salt and pepper.

3. 3

   Cover skillet and cook until the squash is tender, about 10 minutes.

4. 4

   Using a slotted spoon, transfer the squash mixture to a bowl.

5. 5

   Cook the remaining liquid until syrupy, about 5 minutes.

6. 6

   Serve squash with pan juices poured over top.

* Per serving · 4 servings · Values may vary.

No additional tips available.