Vegetable Side: Butternut Squash with Shallots and Sage

By SharonE

Ingredients

• 2 tbsp. olive oil
• 3 shallots, halved lengthwise then cut crosswise 1/4" thick
• 1 (1 3/4 pound) butternut squash, peeled, halved lengthwise, seeded and cut into 1/2" cubes
• 1/2 cup reduced-sodium chicken broth
• 1 tbsp. packed brown sugar
• 1/2 tsp. finely chopped sage
• 1 / tsp. salt
• 1 tsp. balsamic vinegar
• 1/4 tsp. black pepper

Details

Servings 6

Preparation

Step 1

Heat oil in skillet over moderate heat, cook shallots and squash 5 minutes. Add broth, sugar, sage and salt, stirring until sugar is dissolved. Simmer, covered 8-10 minutes. Remove from heat and stir in vinegar, pepper, salt.