Instructions

1. Peel the butternut squash and cut off the ends. Slice lengthwise and remove the seeds. Cut into cubes about 1 to 1-1/2 inches in size.

2. Combine the orange juice, sugar, apple butter and lemon zest in a large pot. Bring to a boil.

3. Lower the heat and add butternut squash. Cook on low for about 20 minutes. Do not stir; shake the pot a few times instead to prevent mashing the butternut squash.

4. Remove the squash with a slotted spoon and transfer it into a bowl.

5. Add the butter to the remaining juice and cook at low temperature for 8-10 minutes until it thickens.

6. Pour the sauce over the squash and sprinkle with walnuts.