This is it – our last week together! It’s been a great season, and now we get ready to hunker down for the winter.
This week’s recipe utilizes three items from your share: squash, sage and shallots. It’s a yummy dish that would be a great side for Thanksgiving, especially if you have any vegetarians on your guest list.
BUTTERNUT SQUASH WITH SAGE AND SHALLOTS
2 TBS olive oil
3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (3/4 cup)
1 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 TBS packed brown sugar
1/2 tsp finely chopped fresh sage
1/2 tsp salt
1 tsp balsamic vinegar
1/4 tsp black pepper
- Heat the oil in a 12-inch heavy skillet over moderate heat until hot but not smoking,
- Cook the shallots and the squash, stirring, until the shallots are softened, about 5 minutes.
- Add the broth, brown sugar, sage, and salt, stirring until the sugar is dissolved.
- Simmer, covered, stirring occasionally, until the squash is tender, 8 to 10 minutes.
- Remove from the heat and stir in the vinegar, pepper, and salt to taste.
I hope you enjoy this recipe, and that you have a wonderful, warm, delicious Thanksgiving with friends and family. Enjoy the winter – I’ll miss you! Looking forward to seeing you next June and seeing how your children have grown, how you’ve passed the cold months and what stories you have to tell.
Have a delicious week!
P.S. Come to the potluck dinner on November 29th. You’ll love it! People bring their significant others, their kids and friends and there is a lot of wonderful food, too!