Butternut Squash w/ Shallots & Sage
  • 2 TBS olive oil
  • 3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (3/4 cup)
  • 1 (1 3/4-lb) butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)
  • 1/2 cup reduced-sodium chicken broth or water
  • 1 TBS packed brown sugar
  • 1 tsp finely chopped fresh sage
  • 1/2 teaspoon salt
  • 1 tsp balsamic vinegar
  • 1/4 tsp black pepper
  1. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook shallots and squash, stirring, until shallots are softened, about 5 minutes.
  2. Add broth, brown sugar, sage, and salt, stirring until sugar is dissolved. Simmer, covered, stirring occasionally, until squash is tender, 8 to 10 minutes. Remove from heat and stir in vinegar, pepper, and salt to taste.
  3. Source: epicurious.com, Gourmet October 2005