Butternut squash, pecan saut

Toast the pecans and set aside.

Peel and slice the butternut squash.

Heat a pan melt butter. Add the squash and saut, 5 minutes. Add cinnamon, salt, and pepper. Mix well saut for 10 minutes, till squash is tender, stirring occasionally.

Add pecans and honey incorporate well.

After 2 minutes, remove from heat, let sit 5 minutes. Serve hope you enjoy!