Butternut Squash and Shallots

Adapted From: Jennifer McLemore – Justapinch.com
Wanted a savory, simple and semi-sweet butternut squash recipe.  Shallots add such a savory yet sweet addition to this delicious side dish. 

Prep Time:  10 Min                      Cook Time:  20 Min                      Serves:  6

INGREDIENTS:
1 – 2 lb. butternut squash, peeled and cubed
6 shallots, peeled, halved and sliced
3 Tbsp olive oil
1 tsp sage, dried
1 tsp thyme, dried
1 Tbsp chopped rosemary, fresh
1 Tbsp brown sugar
2 Tbsp balsamic vinegar
1 pinch salt and pepper
¾ c vegetable broth

DIRECTIONS:

Step 1

Peel a 1 – 2 lb. butternut squash and cube in ½ inch cubes (scooping out seeds and discarding).

Step 2

Peel and slice shallots by cutting in half and slicing in ¼ inch slices.

Step 3

Heat oil in large skillet.

Step 4

Place shallots and squash in pan.  Heat on med-high until slightly brown and tender.

Step 5

Add spices and broth.  Cover and cook til tender, approx. 10 mins.

Step 6

Add brown sugar and vinegar.  Toss and continue to heat until desired tenderness.  (soft, but not mushy)

Step 7

Adjust by adding more salt and pepper.