- 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)
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. Add 1/4 cup water, and reduce heat to a simmer. Cover, and cook until squash is fork-tender, 8 to 10 minutes. Toss with sage.