Butternut Squash with Shallots and Sage

Name: Butternut Squash with Shallots and Sage
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

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Serving Size: Serves 4-6 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...

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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