Active Time

　　20 min

　　Total Time

　　25 min

　　

Ingredients

Makes 4 servings

　　2 tablespoons olive oil

　　3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (3/4 cup)

　　1 (1 3/4-lb) butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)

　　1/2 cup reduced-sodium chicken broth or water

　　1 tablespoon packed brown sugar

　　1/2 teaspoon finely chopped fresh sage

　　1/2 teaspoon salt

　　1 teaspoon balsamic vinegar

　　1/4 teaspoon black pepper

　　

Step 1

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook shallots and squash, stirring, until shallots are softened, about 5 minutes.

　　

Step 2

Add broth, brown sugar, sage, and salt, stirring until sugar is dissolved. Simmer, covered, stirring occasionally, until squash is tender, 8 to 10 minutes. Remove from heat and stir in vinegar, pepper, and salt to taste.