Recipe information
Yield
Makes 8 servings
Ingredients
1/4 cup olive oil
2 mdium butternut squash, peeled and cut into 3/4-inch cubes (about 6 cups)
1/4 cup honey
Preparation
Heat the oil in a heavy large nonstick skillet over medium heat. Add the squash, cover, and cook until just tender and beginning to color, stirring occasionally, about 12 minutes. Add the honey and toss until squash is glazed. Season with salt and pepper.
