Butternut Squash with Shallots and Sage

Butternut Squash with Shallots and Sage
Photo by Romulo Yanes


  • 1 1 3/4-lb butternut squash
  • 1 tablespoon brown sugar
  • 1 teaspoon balsamic vinegar
  • 3 shallots
  • ½ teaspoon fresh sage
  • ¼ teaspoon black pepper
  • ½ cup reduced-sodium chicken broth or water
  • + 2 more ingredients
    • ½ teaspoon salt
    • 2 tablespoons olive oil

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 ...

View full recipe at Epicurious


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