chelsea'srecipes

3 cups peeled and diced butternut squash, about 1 large squash (1/2 inch
dice)
3 Tbsp unsalted butter
1 Tbsp sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
2 turns freshly ground black pepper

In a pot of boiling water over high heat, cook the squash with 1 tsp of
salt until the squash is tender, for about 7 minutes. Remove from the
heat and drain. Melt the butter in a large skillet over high heat. Add
the squash and the remaining ingredients and glaze the squash, shaking
the pan and stirring, for about 2 minutes. Remove from heat and serve.
Serves 4-6.