Butternut Squash with Shallots and Sage

Name: Butternut Squash with Shallots and Sage
Yield: 4 servings
Ingredients: 1 2 tablespoons olive oil; 1 3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (3/4 cup); 1 1 (1 3/4-lb) butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups); 1 1/2 cup reduced-sodium chicken broth or water; 1 1 tablespoon packed brown sugar; 1 1/2 teaspoon finely chopped fresh sage; 1 1/2 teaspoon salt; 1 1 teaspoon balsamic vinegar; 1 1/4 teaspoon black pepper

From the kitchen of Carly

Cubed butternut squash turns glossy and tender with caramelized shallots, brown sugar, and sage. A splash of balsamic vinegar at the end brightens everything, creating a side dish that's simultaneously sweet, savory, and deeply satisfying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons olive oil
13 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (3/4 cup)
11 (1 3/4-lb) butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)
11/2 cup reduced-sodium chicken broth or water
11 tablespoon packed brown sugar
11/2 teaspoon finely chopped fresh sage
11/2 teaspoon salt
11 teaspoon balsamic vinegar
11/4 teaspoon black pepper

Instructions

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.
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.