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2 tbsps. olive oil
3 shallots, cut into pieces (3/4 cup)
one l-3/4 lb. butternut squash, peeled, halved lengthwise, seeded and cut into l/2″ cubes (4 cups)
l/2 cup chicken broth
l tbsps. packed brown sugar
l/2 tsp. chopped fresh sage
l/2 tsp. salt
l tsp. balsamic vinegar
l/4 tsp. pepper
Heat oil in l2″ skillet over mod heat until hot but not smolking then cook shallots and squash sgtirring until shallots are sofgtened, about 5 mins. Add broth, brown sugar, sage and salt stirring until sugar is dissolved. simmer covered stirring once in a while until sauash is ender, 89 8 to l0 mins.remove from heat and stir in vinegar, pepper and salt to taste.
Serves 4 Gourmet Oct. 2005

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