Butternut Squash with Shallots and Sage

Ingredients for Butternut Squash with Shallots and Sage

• 2 tablespoons olive oil

• 3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (170g )

• 1 (1 3/4-lb) butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (950ml )

• 120ml reduced-sodium chicken broth or water

• 1 tablespoon packed brown sugar

• 1/2 teaspoons finely chopped fresh sage

• 1/2 teaspoons salt

• 1 teaspoon balsamic vinegar

• 1/4 teaspoons black pepper

How to make Butternut Squash with Shallots and Sage

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 is tender, 8 to 10 minutes. Remove from heat and stir in vinegar, pepper, and salt to taste.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.