Sweet But Savory Butternut Squash - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1 onion, coarsely chopped
1 cup apple juice
1/2 butternut squash, peeled, seeded and cut into 1-inch pieces
1/2 cup golden raisin
3 tablespoons chopped fresh sage
salt and pepper

Preparation

Add olive oil to a large skillet over medium-high heat. Add the onion and cook for 2 minutes.
Stir in the apple juice, squash, raisins and sage; season with salt and pepper.
Cover skillet and cook until the squash is tender, about 10 minutes.
Using a slotted spoon, transfer the squash mixture to a bowl.
Cook the remaining liquid until syrupy, about 5 minutes.
Serve squash with pan juices poured over top.