Butternut Squash with Apricot Jam and Pecans
Uncooked butternut squash
20 oz, packaged, peeled and cut up
2 tsp, cut into pieces
3 Tbsp, or peach variety
2 tsp, fresh, peeled and grated
- Stir together the squash, broth, and butter in a large microwavable casserole dish or bowl. Cover the dish with plastic wrap and prick a few holes in the plastic. Microwave on High until the squash is tender, about 9 minutes, stirring once halfway through the cooking.
- Stir in the jam, ginger, and pepper; microwave, covered, on High until heated through, about 1 minute. Sprinkle with the pecans. Yields 1 cup per serving.