Butternut Squash Saute

 This is how I used the remaining squash I had after I made SunButternut Quinoa Soup.

Serves 6-8

1 medium sized butternut squash, peeled*, seeded and cubed into bite sized pieces, about 4 cups cubed

1 T. olive oil

1 T. ground thyme

1 T. brown sugar

1/4 tsp. cinnamon

*Use a potato peeler and peel the squash like a potato!

Heat a large saute pan over medium heat.  Add olive oil, heat.  Add remaining ingredients.  Stir well.  Cover. Cook 2-3 min.  Open it and stir it.  Cover it again.  Repeat until squash is tender, about 12 to 15 min. depending on size of pieces.  Serve warm.  YUM!