2 butternut squash
1 can low-salt chicken broth
1 cup maple syrup
3 tablespoons chopped fresh sage
3 tablespoons melted butter
salt
pepper
1. Night before, combine broth, syrup and sage. Refeigerate.
2. Preheat oven to 400 degrees.
3. Cut squash in half down their lengths. Remove and discards seeds and pulp. Cut into two inch cubes and place in a large glass baking dish. Brush squash with butter and sprinkle with salt and pepper to taste.
4. Pour the broth mixture over the squash and bake for 45 minutes. Cover the dish with aluminum foil and bake for an additional 15 minutes.
5. Serve hot..
