Butternut Squash with Shallots and Sage
Serving Size: Serves 4-6
2 Tablespoons 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 Wine Country Kitchens 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.