Butternut Squash With Shallots And Sage

• 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

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.

olive oil, shallots, butternut squash, chicken broth, brown sugar, fresh sage, salt, balsamic vinegar, black pepper

Taken from www.epicurious.com/recipes/food/views/butternut-squash-with-shallots-and-sage-232812 (may not work)