Bucky's Recipe

Shallots and Butternut Squash with Sage

Category: Vegetables

2 T. oil
3 shallots, sliced (3/4 c.)
1 3/4 lb. butternut squash, cut into 1/2 inch cubes (4 c.)
1/2 c. chicken broth
1 T. brown sugar
1/2 t. fresh sage, chopped
salt and pepper
1 T. balsamic vinegar

Cook squash and shallots in oil in skillet until softened, about 5 minutes. Add broth, sugar, sage and salt. Simmer until tender, about 8 minutes. Remove from heat and stir in vinegar, pepper and salt to taste.