Butternut Squash with Shallots and Sage - Brennans Market

Ingredients

• 2 Tablespoons Extra Virgin Olive Oil
• 3 (about 3/4 cup) shallots, halved lengthwise, then cut crosswise into 1/4 inch thick slices
• 1 (1 3/4 lb) about 4 cups butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2 inch cubes
• 1/4 cup reduced-sodium chicken broth or water
• 1/4 cup Brennan’s Apple Cider
• 1 Tablespoon packed brown sugar
• 1/2 teaspoon dried sage or 2 tablespoons chopped fresh sage
• 1/2 teaspoon salt
• 2 teaspoons Wine Country Kitchens Balsamic Vinegar
• 1/4 teaspoon black pepper