Real Recipes From Real Home Cooks ®

butternut squash and shallots

★★★★★ 1
a recipe by
Jennifer McLemore
Schenectady, NY

Wanted a savory and semi-sweet butternut squash recipe. Shallots add such a savory, yet sweet addition to this delicious side dish. The flavor of the thyme, sage, and rosemary make it special! Really great for a holiday dish and super simple. I have used the juice from a can of carrots, vegetable broth or chicken broth (think vegan vs not). Play with it until you like the subtle savory flavors. You can also add butter if you like that added flavor. I have a vegan in my home, so I make it without butter or chicken broth, but have done both. Delicious and different!

Blue Ribbon Recipe

If you've never tried butternut squash but have wanted to give it a try, we recommend preparing this recipe. It has the perfect balance of herbs and the shallots add a punch of flavor. Sweet and tangy, all the flavors pair so well with the natural flavor of the squash. A delicious and easy to make side dish.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 6 and freezes nicely
prep time 10 Min
cook time 20 Min
method Saute

Ingredients For butternut squash and shallots

  • 1
    1-2 lb butternut squash peeled and cubed
  • 6
    shallots peeled, halved and sliced
  • 3 Tbsp
    olive oli
  • 1 tsp
    sage, fresh or dried- adjust to more if using fresh
  • 1 tsp
    thyme, dried or fresh- adjust to more if using fresh
  • 1 tsp
    rosemary, dried- adjust if using fresh
  • 1 Tbsp
    brown sugar
  • 2 Tbsp
    balsamic vinegar
  • 1 pinch
    salt and pepper
  • 3/4 c
    vegetable broth, chicken broth, water or juice from a canned veggie such as carrots

How To Make butternut squash and shallots

  • Butternut squash cut into cubes.
    Peel a 1-2 lb butternut squash and cube in 1/2 inch cubes (scooping out seeds and discarding).
  • Slicing shallots.
    Peel and slice shallots by cutting in half and slicing in 1/4 inch slices.
  • Heating oil in a skillet.
    Heat oil in large skillet.
  • Shallots and butternut squash browning in a pan.
    Place shallots and squash in pan. Heat on med-high until slightly brown and tender.
  • Adding broth to the skillet.
    Add spices and broth or water, and spices. Cover and cook til tender, approx 10 mins.
  • Adding vinegar to the skillet.
    Add brown sugar and vinegar. Toss and continue to heat until desired tenderness. (soft, but not mushy)
  • Adjusting spices while squash cooks.
    Adjust by adding more salt and pepper and spices as desired.