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.
Our recipes 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.