Butternut Squash Tsimmes Recipe

• 1 Tbsp. unsalted butter
• 1 sm yellow onion minced (1 c.)
• 2 Tbsp. brown sugar
• 1 tsp minced fresh sage or possibly 1/2 teaspoon dry sage
• 1/2 c. pitted and minced prunes (3 ounce.)
• 1/4 c. white wine
• 1/4 c. low sodium chicken broth or possibly vegetable broth
• 2 lb butternut squash (1 lg. or possibly 2 sm.) 1/2-inch cubes
• 1/2 tsp salt
• 1/2 tsp freshly grnd black pepper
• 2 Tbsp. minced toasted pecans

1. Preheat oven to 400 degrees.
2. In medium saucepan, heat butter over medium heat.
3. Add in onions and cook, stirring frequently, till soft, about 4 min.
4. Stir in sugar, sage, prunes, and white wine and simmer till wine is reduced by half, about 5 min.
5. Add in broth, squash, salt, and pepper and bring to boil.
6. Pour into 1-qt ovenproof casserole.
7. Cover tightly and bake 30 min or possibly till squash is very tender.
8. Uncover and bake 10 min longer or possibly till lightly browned on top.
9. Sprinkle with nuts and serve.
10. Cuisine: "Jewish"
11. NOTES : This is one of Mauny's best recipes for easy, delicious vegetable tsimmes.
12. Spicy butternut squash is at its best in the fall and winter.
13. Tsimmes is a simple Jewish dish, not unlike glazed carrots.

unsalted butter, yellow onion, brown sugar, fresh sage, prunes, white wine, chicken broth, butternut squash, salt, freshly grnd black pepper, pecans

Taken from cookeatshare.com/recipes/butternut-squash-tsimmes-96300 (may not work)