Candied Butternut Squash

Ingredients

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

Instructions

In a pot of boiling water over high heat, cook the squash with 1 teaspoon 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 the heat.

Yield: 3 cups