Butternut Squash with Shallots and Sage

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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!

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Then top it off with some balsamic vinegar and ground black pepper.

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Heat up the shallots and sage with some olive oil until the shallots are tender, about 5 minutes.

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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.

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Remove from heat and top it off with balsamic vinegar, black pepper, and salt to taste. Serve warm.

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Butternut Squash with Shallots and Sage
Butternut Squash with Shallots and Sage makes a nutritious hearty side dish all holiday season. Top with balsamic vinegar and black pepper.
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Butternut Squash with Shallots and Sage
Butternut Squash with Shallots and Sage makes a nutritious hearty side dish all holiday season. Top with balsamic vinegar and black pepper.
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Ingredients
  • 2 tbsp olive oil
  • 3 large shallots sliced lengthwise then crosswise
  • 1, 3/4 pound butternut squash peeled, seeded, and cut into 1 inch cubes
  • 1/2 cup chicken broth
  • 2 tbsp brown sugar
  • 1 tsp sage freshly chopped
  • 1 tsp balsamic vinegar
  • 1/4 tsp black pepper
  • salt to taste
Instructions
  1. Heat oil in a 12 inch skillet over medium heat. Add shallots and squash and cook, stirring, until shallots are softened, about 5 minutes.
  2. Add broth, brown sugar, sage and salt. Stir until brown sugar is dissolved.
  3. Bring to a simmer and cover, stirring occasionally, until squash is tender, 8-10 minutes.
  4. Remove from heat and stir in vinegar, black pepper, and salt to taste.

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