Butternut Squash with Shallots and Sage

(recipe from Gourmet: Italian Kitchen magazine)

2 Tbsp. olive oil
3 shallots, halved lengthwise and thinly sliced (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 broth or water
1 Tbsp. packed brown sugar
1/2 tsp. finely chopped sage
1 tsp. balsamic vinegar

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 1/2 tsp. 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, and salt and pepper to taste.

(I overcooked my squash, so it became more of a mash.  Ah, well.  Very yummy, with strong shallot flavor, hint of sweetness, herby sage, and the balsamic pulling it all together.  Flavorful!)