Ingredients

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

Description

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