Butternut Squash with Shallots and Sage
Tender butternut squash cubes sautéed with aromatic shallots and fresh sage, finished with a touch of balsamic vinegar and brown sugar for a perfect balance of sweet and savory flavors.
4 servings
15 min
Ingredients
- •2 tablespoons olive oil
- •3 whole shallots
- •1 whole butternut squash
- •½ cup reduced-sodium chicken broth
- •1 tablespoon brown sugar
- •½ teaspoon fresh sage
- •½ teaspoon salt
- •1 teaspoon balsamic vinegar
- •¼ teaspoon black pepper
Cooking Instructions
- 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.
5 min
- 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.
10 min
