BUTTERNUT SQUASH AND SHALLOTS

Butternut Squash and Shallots image

Provided by Jennifer McLemore

Time 30m

Number Of Ingredients 10

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1 1-2 lb butternut squash peeled and cubed
6 shallots peeled, halved and sliced
3 Tbsp olive oli
1 tsp sage, fresh or dried- adjust to more if using fresh
1 tsp thyme, dried or fresh- adjust to more if using fresh
1 tsp rosemary, dried- adjust if using fresh
1 Tbsp brown sugar
2 Tbsp balsamic vinegar
1 pinch salt and pepper
3/4 c vegetable broth, chicken broth, water or juice from a canned veggie such as carrots

Steps:

1. Peel a 1-2 lb butternut squash and cube in 1/2 inch cubes (scooping out seeds and discarding).
2. Peel and slice shallots by cutting in half and slicing in 1/4 inch slices.
3. Heat oil in large skillet.
4. Place shallots and squash in pan. Heat on med-high until slightly brown and tender.
5. Add spices and broth or water, and spices. Cover and cook til tender, approx 10 mins.
6. Add brown sugar and vinegar. Toss and continue to heat until desired tenderness. (soft, but not mushy)
7. Adjust by adding more salt and pepper and spices as desired.