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Butternut Squash with Shallots and Sage

Name: Butternut Squash with Shallots and Sage
Ingredients: 2 tablespoons 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 tablespoon packed brown sugar; 1/2 teaspoon finely chopped fresh sage; 1/2 teaspoon salt; 1 teaspoon balsamic vinegar; 1/4 teaspoon black pepper

A small grocery run gets this on the table.

Ingredients

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directions

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.

Recipes sourced from Epicurious.com.

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