Maple Butternut Squash

Add to my passover recipe box

2  tablespoons margarine
2  pounds butternut squash, peeled and cut into chunks
¼ teaspoon cloves
½ cup apricot nectar
¹/3 cup maple syrup
¼ cup chopped hazelnuts

In a large skillet, melt margarine. Sprinkle cloves on squash and cook, covered, over medium heat for about 10 minutes.  Add apricot nectar and bring to a boil.  Reduce heat and simmer, covered, for 5 more minutes.  Gently stir in maple syrup and hazelnuts.