Apple Butternut Squash Squares with Pecans

This can be done with either butternut squash or sweet potatoes. With the sweet potatoes, you can add a dollop of whipping cream. I don't know how the squash would taste with the whipping cream.

It is flavored with apple juice or apple cider. The pecans are toasted and add protein.

Organic Blue Agave is a sweetener that is way sweeter than sugar. If you are using regular sugar for this recipe, use twice as much. Agave is not quick to spike sugar in the body as it takes a long time to absorb in the body!

Ingredients:

1/4 cup plus 1 tablespoon chopped pecans
3 lb butternut squash or sweet potatoes, peeled
1/2 cup apple juice or cider
2 Tbsp butter or margarine
1/2 Tbsp organic blue agave sweetner or 1 Tbsp regular sugar
1 tsp salt
1 tsp pepper
1 tsp dried sage
1 container whipped desSert topping

Steps:

Bake chopped pecans in a shallow pan for 8-10 minutes at
350 degrees F.
Cut peeled squash or sweet potatoes in half lengthwise, remove and discard seeds of squash.

Cut each half into four pieces.
Cut each of the smaller pieces into 2 inch cubes.
Stir together squash, apple juice or cider, and butter, sweetener or sugar, and salt and pepper and 1/4 cup water in deep 12 inch skillet.
Bring to boil over medium high heat.
Cover skillet, reduce heat and simmer 25 minutes stirring occasionally.
Uncover and cook 5-7 additional minutes. Squash or sweet potatoes should be tender and the juices in the skillet should be thickened by the end of this time.
Gently toss in toasted pecans and sage and mix until well combined.
You may place a dollop of dessert topping on top of sweet potatoes.

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