It’s not really necessary to roast the squash and shallots after their cooked in the skillet but I like the way roasting blends the flavours a little more and browns the edges slightly. 

  • 2 tablespoons olive oil
  • 3 shallots, halved lengthwise and thinly sliced
  • 1 (1¾ pound) butternut squash, peeled, and cut unto ½ inch cubes
  • ½ cup sodium-reduced chicken or vegetable broth or water
  • 1 tablespoon brown sugar
  • ½ teaspoon finely chopped fresh sage
  • salt
  • 1 teaspoon balsamic vinegar
  • black pepper

Preheat oven 400F

Heat oil in a 12-inch heavy skillet over medium heat, until it shimmers, then cook shallots and squash stirring until shallots are softened, about 5 minutes.

Add broth, brown sugar, sage, and ½ teaspoon salt, stirring until sugar is dissolved. Simmer covered, stirring occasionally until squash is tender, about 10 minutes. Remove from heat, place in oven tray and roast for 10 – 15 minutes. Remove from oven, stir in vinegar, salt and pepper to taste.

serves 4