1 Tablespoon olive oil (for shallots) + 3 Tablespoons (for roasting squash)
6 shallots, halved lengthwise, then sliced lengthwise into 1/4-inch-thick slices (3/4 cup)
4 pounds butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes
1 cup chicken broth or water
3 Tablespoons packed light brown sugar
1 teaspoon finely chopped rosemary
2 teaspoons finely chopped fresh sage
2 Tablespoons balsamic vinegar
2 teaspoons kosher salt
1/2 teaspoon black pepper
Preheat oven to 400° F.
Caramelize Shallots: Heat oil in a sauté pan over medium heat until hot, but not smoking. Add the shallots and sauté for 15 minutes until golden and caramelized.
Squash: Toss the squash with the remaining 3 Tablespoons olive oil, the broth and the brown sugar. Transfer to a sheet pan. Roast in the oven for 10-15 minutes until the squash is soft. Remove from heat and transfer to a bowl. Stir in caramelized shallots, rosemary, sage, vinegar, salt, and pepper to taste.
Recipe created by Parties That Cook®