Squash Season

I'm pushing fall season food real hard in hopes we will actually GET some fall before next summer hits. This recipe from Gourmet capitalizes on squash season, and is one of their more simple recipes. I find their simple ones are their best. I think this was supposed to be a side dish, but I served it over quinoa (miracle food!) and had it for dinner without meat. And, of course, a Sauvignon Blanc. Or did we try a Gru-Vee? There is a new Gewurztrauminer labeled Gru-Vee and it is more economically priced. Not too bad, but not overwhelming, either.

Peeling the squash takes a bit of elbow grease and time, but not too much. It puts a film on your hands that is hard to wash off. If you hold it with a towel, it saves your hands. However, there is a point when you cannot do that, but any bit helps.

Butternut Squash with Shallots and Sage

2 T olive oil
3 shallots, sliced thin or minced, your choice
1 (1 3/4 lb) butternut squash, peeled, seeded and diced in 1/2 inch cubes (4 c approx)
1/2 c low sodium chicken broth or water
1 T brown sugar
1 T salt
1 t balsamic vinegar
1/4 t black pepper
1/2 t finely chopped sage

Heat oil in a 12 inch skillet over moderate heat until hot but not smoking. 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, about 8-10 minutes.

Remove from heat and stir in vinegar, pepper and salt to taste. Serve with meat, or over quinoa.