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.