Butternut Squash with Shallots and Sage (total autumn recipe)

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Butternut Squash with Shallots and Sage

 

2 tablespoons olive oil

2 garlic cloves minced

3 or 4 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick

slices, 3/4 cup

1 1 3/4 lb. butternut or banana squash, peeled, halved lengthwise, seeded, and

cut into 1/2-inch cubes

1/2 cup  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

 

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, garlic, 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