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  Braised Butternut Squash with Sage



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1 teaspoon olive oil
1 Tablespoon unsalted butter
4 cups peeled, seeded and diced butternut squash
1/2 cup finely chopped shallot OR leek OR onion
1/2 cup water
2 Tablespoons brown sugar (spooned, not packed)
1 Tablespoon finely chopped fresh sage, divided
2 Tablespoons finely sliced green onion
1/4 teaspoon salt
1-2 Tablespoons white balsamic vinegar

In a lidded skillet over medium heat, sauté squash and shallot in oil and butter until shallot is softened.
Add water, brown sugar, 1/2 the sage, green onion and salt. Stir and cover.
Simmer 20-30 minutes, stirring occasionally. When squash is tender, but not mushy,
remove from heat and stir in vinegar to taste. Serve hot.
Cover and refrigerate leftovers.

Copyright © 2011 Stefanie Samara Hamblen