INGREDIENTS
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3 pounds butternut squash, peeled*
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1/2 cup apple cider*
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1/4 cup water
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2 tablespoons butter
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1 tablespoon sugar
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1 teaspoon salt
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1/2 teaspoon pepper
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1/4 cup chopped toasted pecans
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1 tablespoon chopped fresh or 1 tsp. dried sage