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Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

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Side Dishes

Butternut Squash with Shallots and Sage

Serving Size:Serves 4-6


  • 2 Tablespoons Brennan's Cellars Extra Virgin Olive Oil
  • 3 (about 3/4 cup) shallots, halved lengthwise, then cut crosswise into 1/4 inch thick slices
  • 1 (1 3/4 lb) about 4 cups butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2 inch cubes
  • 1/4 cup reduced sodium chicken broth or water
  • 1/4 cup Brennan's Apple Cider
  • 1 Tablespoon packed brown sugar
  • 1/2 teaspoon dried sage or 2 tablespoons chopped fresh sage
  • 1/2 teaspoon salt
  • 2 teaspoons Brenna's Cellars Balsamic Vinegar
  • 1/4 teaspoon black pepper



Don't wait until the holidays to use this squash recipe. This easy recipe complements hearty fall meals like roasted chicken or pork.


Heat oil in 12-inch skillet over moderate heat until hot, but not smoking, then cook shallots and  squash, stirring, until shallots are softened, about 5 minutes.

Add broth, cider, brown sugar, sage and salt, stirring until the sugar dissolves. Simmer, covered stirring occasionally, until squash is tender, 8 to 10 minutes. Remove from heat and stir in vinegar, salt and pepper to taste.
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