BUTTERNUT SQUASH SAUTÉ

Butternut Squash Sauté

Ingredients:
1 small butternut squash (about 1 ½ lbs.)
1 cup diced onion
1 tblsp canola or peanut oil
3 tblsp unsalted butter
¾ tsp salt
½ tsp sugar
1 cup apple cider
2 tsp apple cider vinegar
2 tblsp chopped fresh parsley leaves, for garnish

Directions:
Peel and cube butternut squash. Put all the ingredients except the parsley into a large skillet, preferably nonstick. Cover, bring to a boil, and cook over high heat for about 6 minutes, until the squash pieces are somewhat tender. Continue cooking, uncovered, stirring occasionally, until the liquid is completely gone. Cook for a few minutes longer, stirring and shaking the pan to prevent the squash from burning, until the squash pieces are caramelized to your liking. Sprinkle with the parsley and serve.