Butternut Squash with Shallots and Sage |
|
|
Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
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 |
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. |
|