Butternut Squash and Shallots
NeedTaste |Wanted a savory and semi-sweet butternut squash recipe. Shallots add such a savory, yet sweet addition to this delicious side dish. The flavor of the thyme, sage, and rosemary make it special Really great for a holiday dish and super simple. I have used the juice from a can of carrots, vegetable broth or chicken broth (think vegan vs not). Play with it until you like the subtle savory flavors. You can also add butter if you like that added flavor. I have a vegan in my home, so I make it without butter or chicken broth, but have done both. Delicious and different . If you've never tried butternut squash but have wanted to give it a try, we recommend preparing this recipe. It has the perfect balance of herbs and the shallots add a punch of flavor. Sweet and tangy, all the flavors pair so well with the natural flavor of the squash. A delicious and easy to make side dish.
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INGREDIENTS :
1 - 1-2 lb butternut squash peeled and cubed6 - shallots peeled
halved and sliced
3 tablespoon(s) olive oli
1 teaspoon(s) sage
fresh or dried- adjust to more if using fresh
1 teaspoon(s) thyme
dried or fresh- adjust to more if using fresh
1 teaspoon(s) rosemary
dried- adjust if using fresh
1 tablespoon(s) brown sugar
2 tablespoon(s) balsamic vinegar
1 pinch(es) salt and pepper
3/4 cup(s) vegetable broth
chicken broth
water or juice from a canned veggie such as carrots
INSTRUCTIONS :
Peel a 1-2 lb butternut squash and cube in 1/2 inch cubes scooping out seeds and discarding. eel and slice shallots by cutting in half and slicing in 1/4 inch slices. eat oil in large skillet. lace shallots and squash in pan. Heat on med-high until slightly brown and tender. dd spices and broth or water and spices. Cover and cook til tender approx 10 mins. dd brown sugar and vinegar. Toss and continue to heat until desired tenderness. soft but not mushy djust by adding more salt and pepper and spices as desired.