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INGREDIENTS 1 teaspoon olive oil 1 Tablespoon unsalted butter 4 cups peeled, seeded and diced butternut squash 1/2 cup finely chopped shallot OR leek OR onion 1/2 cup water 2 Tablespoons brown sugar (spooned, not packed) 1 Tablespoon finely chopped fresh sage, divided 2 Tablespoons finely sliced green onion 1/4 teaspoon salt 1-2 Tablespoons white balsamic vinegar DIRECTIONS In a lidded skillet over medium heat, sauté squash and shallot in oil and butter until shallot is softened. Add water, brown sugar, 1/2 the sage, green onion and salt. Stir and cover. Simmer 20-30 minutes, stirring occasionally. When squash is tender, but not mushy, remove from heat and stir in vinegar to taste. Serve hot. Cover and refrigerate leftovers. Copyright © 2011 Stefanie Samara Hamblen |
