Butternut Squash with Sage



2 tablespoons butter

1 large butternut squash, or 2 lbs., peeled, seeded, and cut into 3/4 inch chunks

Salt and freshly ground black pepper

1 tablespoon chopped fresh sage



Melt butter in a 12-inch skillet over medium heat. Add butternut squash and season with salt and pepper. Cook, tossing frequently, until squash is lightly browned, 5 to 6 minutes.

Add 1/4 cup water and reduce heat to simmer. Cover, and cook until squash is fork-tender, 8 to 10 minutes.

Toss with sage.