Butternut Squash with Shallots and Sage


Butternut Squash with Shallots and SageIngredients

  • 2 Tbs. olive oil
  • 3 shallots, halved lengthwise, then cut crosswise into ¼ inch thick slices Butternut (3/4 cup)
  • 1 1 ¾ lb. butternut squash, peeled, halved lengthwise, seeded and cut into ½ inch cubes (4 cups)
  • ½ cup fat-free, reduced sodium chicken broth or water
  • 1 Tbs. packed brown sugar
  • ½ tsp. sage, minced
  • ½ tsp. salt
  • 1 tsp. balsamic vinegar
  • ¼ tsp. pepper 


  1. 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.
  2. 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.
This recipe can be part of a well balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided, nor supported by the BestHealth team.