Fall Butternut Squash Saute
Ingredients:
- 2 Tbsp. butter
- 4 c. Butternut Squash, peeled and cut into 1/2″ cubes
- 1 tbsp. minced shallots
- 1/2 c. orange juice
- 1/4 c. water or veggie stock
- 1 Tbsp. brown sugar
- 1 Tbsp. fresh sage, chopped
Directions:
1) Heat butter in a large skillet over medium-high heat.
2) Add squash. Saute, stirring occasionally, until golden brown.
3) Add shallots and continue to cook until squash is easily pierced with a knife.
4) Add juice, water (or stock), and brown sugar. Cook until liquid has evaporated and squash is caramelized.
5) Remove from heat and add sage, toss to combine.
Serve while hot. Serves four as a side dish.