1/4 cup olive oil
2 medium butternut squash, peeled, cut into 3/4-inch cubes (about 6 cups)
1/4 cup honey
This recipe was created to accompany Beef Short Ribs Tagine with Honey-glazed Butternut Squash.
Heat oil in heavy large nonstick skillet over medium heat. Add squash; cover and cook until squash is just tender and beginning to color, stirring occasionally,
about 12 minutes. Add honey; toss until squash is glazed. Season with salt and pepper.