Nothing says holidays quite like the smell of butternut squash roasting with some fresh sage. It has become incredibly popular outside of Thanksgiving dinner, not only because it’s so versatile, but it makes a great carb replacement. Butternut squash’s natural sweetness pairs wonderfully with cinnamon, nutmeg, and maple syrup, but you don’t have to turn it into a dessert to eat it. Sautéing up some squash with chopped shallots and sage makes a healthy, low-effort side dish all season long. This fruit (nope, not a vegetable) is packed with fiber, low in fat and sugar, and makes an excellent source of Vitamin A. If you’re worried about finding the time and the arm strength to cut up a whole butternut squash, don’t be. Pre-cut packages are easy to find. But if you’re feeling slightly ambitious, cutting your own squash is relatively simple. Cut off the top and bottom of the squash and use a vegetable peeler to remove the skin. Cut the squash in half lengthwise, then use a spoon to scoop out the seeds. Slice into 1 inch pieces, then cube. Other than freshness, the great thing about cutting your own is that a whole squash has a 1-3 month shelf life, whereas pre-cut cubes should be eaten within a week. But whether you buy pre-cut or chop up your own, don’t forget about using squash outside of holiday meals!
Then top it off with some balsamic vinegar and ground black pepper.
Heat up the shallots and sage with some olive oil until the shallots are tender, about 5 minutes.
Add in the chicken broth, brown sugar, sage and salt. Bring to a simmer and cover, stirring occasionally, until the squash is tender, 8-10 minutes.
Remove from heat and top it off with balsamic vinegar, black pepper, and salt to taste. Serve warm.