This savory butternut squash medley combines the sweetness of raisins with the aromatic touch of sage, creating a delightful dish perfect for any occasion.
Heat the olive oil in a large skillet over medium heat.
Ensure the skillet is evenly coated with oil to prevent sticking.
Add the onion to the skillet and sauté until it becomes translucent.
Stir occasionally to avoid burning the onion.
Stir in the apple juice, butternut squash, raisins, and sage. Season with salt and pepper to taste.
Mix well to ensure the squash is evenly coated with the liquid.
Cover the skillet and cook until the squash is tender, about 10 minutes.
Check occasionally and stir to prevent sticking.
Using a slotted spoon, transfer the squash mixture to a serving bowl.
Drain as much liquid as possible while transferring.
Cook the remaining liquid in the skillet until it reduces to a syrupy consistency.
Stir frequently to avoid burning the liquid.
Pour the reduced liquid over the squash mixture and serve warm.
Garnish with additional fresh sage leaves for presentation.
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