Butternut Squash with Shallots and Sage

Ingredients

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

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