1 butternut squash, 3 tablespoons vegetable or canola oil, 1-1/2 cups apple juice, 2 tablespoons pancake syrup, 1 teaspoon cinnamon (optional), 1/4 teaspoon nutmeg (optional), Salt and black pepper to taste

1. Cut squash in quarters. Scoop out seeds. Peel and cut into small pieces. 2. In a large frying pan, heat oil over medium heat. 3. Add squash, apple juice, syrup, cinnamon, nutmeg and 1 cup of water to the pan. 4. Cover and bring to a boil over medium heat. 5. Cook 15 minutes. 6. Uncover and cook another 10 minutes or until the squash is tender and the liquid has formed a glaze. 7. Add salt and pepper to taste. 8. Serve and enjoy!