1 small (about 1 lb) butternut squash
1/2 cup apple cider
2 small apples, peeled and cubed
2 tbs sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tbs butter or margarine
Peel and seed squash; cut into 1/2-inch cubes. Place squash and cider in medium saucepan. Cover; cook over medium heat for 10 to 12 minutes or until squash is almost tender. Add remaining ingredients. Cover and cook over medium heat 4 to 5 minutes or until squash and apples are very tender.
Serves 6.