1. Preheat oven to 425° F.
2. Grease a 10 x 13 inch baking dish with Plugrá Butter.
3. In a small bowl, combine ½ cup butter, cranberry juice, maple syrup, and minced garlic.
4. In a large bowl, combine squash, apples, cranberries, pecans, cinnamon, nutmeg, and salt. Add butter mixture and stir until coated.
5. Bake in preheated oven for 25-30 minutes or until squash is tender. Stir mixture one time during the cooking process.
6. Garnish with sage sprigs.

Tips for working with Butternut Squash
1. Cut off both ends of the squash and scoop the seeds out of the opening in the wide end with the spoon.
2. Use either a vegetable peeler or knife and peel the skin off.
3. Cut the squash at the neck; halve each section lengthwise and dice.