Butternut Squash with Shallots and Sage
- Prep Time 20 min.
- Cook Time -
- Serves 4
Recipe Provided By: Epicurious.com
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1. Ingredients
- 2 tablespoons olive oil
- 3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
- 1 (1- 3/4) pound butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes
- 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
Nutrition Info
Per Serving
- Calories: 193 kcal
- Carbohydrates: 33 g
- Dietary Fiber: 7 g
- Fat: 7 g
- Protein: 3 g
- Sugars: 10 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- 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.
Yield: 4 servings
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