Butternut Squash with Shallots and SageRomulo Yanes
Recipe information
Total Time
25 min
Yield
Makes 4 servings
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
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Preparation
Step 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.
Step 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.