Sweet but Savory Butternut Squash

Total Time
Prep 5 mins
Cook 17 mins

A little bit sweet and a little bit savory. This squash is a great side dish to chicken or pork, but it can also stand all alone as a main course. Recipe from Rachel Ray's October 2008 magazine.

Ingredients Nutrition


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

We enjoyed this very much, and it so easy to prepare, I had a smallish butternut, so used the whole thing, and I did omit the raisins because none of us really care for them. Used my own sage, fresh from the garden! Another tasty way to enjoy a popular vegetable! Thanks JB! Made for vegetarian Swap, April 09

Karen Elizabeth April 17, 2009

Wow, I was pleasantly surprised how much I enjoyed this dish! The sage did it for me, and like you said, the savory and the sweet was great! Thanks! Made for Vegetarian Swap.

Sharon123 February 15, 2009

A delicious way to serve squash. the name says it all - not too sweet or savory, but a great combo. We had it with our Thanksgiving dinner.

appleydapply November 29, 2008