Sunday, October 9, 2011

Butternut Squash with Shallots and Herbs

Butternut squash is readily available at the grocery stores now. You may even find it already cubed in packages in the produce section. If not, do the work and chop one up to make a great side dish for your dinner. Add fresh herbs to the squash if you have them on hand. You can use just one type, or mix them together. This recipe goes very nicely with chicken or turkey. Keep it in mind for your Thanksgiving company!

2 tablespoons olive oil
3 shallots, cut in half and thinly sliced
1 butternut squash, peeled and seeded, cut into ½ “ cubes (or packaged)
1/3 cup chicken broth
1 tablespoon agave nectar (or honey)
1 ½ teaspoons fresh herbs (sage, rosemary, thyme)
1 teaspoon balsamic vinegar
Sea salt and pepper

Pour the olive oil into a skillet and heat to medium. Put in the shallots and cubes of squash. Cook, stirring occasionally, until the shallots are tender. Add the chicken broth, agave nectar, and chopped herbs. Cover the pan and simmer for about 8-10 minutes or until the squash is fork tender. Remove from heat. Add the balsamic vinegar and season to taste with salt and pepper. 

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