Butternut Squash with Shallots and Sage = OMG Good

So as I was wandering thru Trader Joe's the other night, I saw they had butternut squash all peeled, deseeded and cubed up...I couldn't be happier. If nothing else I'm allllllll about convenience! Now to figure out the perfect thing to make with it. Ravioli was probably out of the question because I don't think I could convince the hubby that if he'd try it, he'd like it. I wasn't in the mood for anything too sweet...so it would have to be a savory side dish of some sort.

I found this recipe on epicurious.com and I knew it was gonna be a winner! Besides the butternut squash that was now safely tucked away in my fridge, I had all of the ingredients on hand (bonus!) Definitely a great fall dish! Our house smelled so good while this was cooking that I couldn't wait for dinner. We had it with grilled salmon and a side of pasta and a good bottle of wine...a keeper! I think the dash of balsamic at the end really makes the dish. Yummy! There's barely anything left over, bummer since I was looking forward to this for lunch.

DH made the comment that our food has gotten much prettier since I started taking pics of things we make. Actually, it's my plate looks prettier since that's the one I take the picture of! = )

BUTTERNUT SQUASH WITH SHALLOTS AND SAGE
(Source: epicurious.com, Gourmet October 2005)
2 tablespoons olive oil (I used 1T)
3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (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 reduced-sodium chicken broth or water
1 tablespoon packed brown sugar
1/2 teaspoon finely chopped fresh sage (I used at least 1 t)
1/2 teaspoon salt
1 teaspoon balsamic vinegar
1/4 teaspoon black pepper

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook shallots and squash, stirring, until shallots are softened, about 5 minutes.
Add broth, brown sugar, sage, and 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, pepper, and salt to taste.