butternut-squash-with-shallots-and-sage-232812.json

{
    "directions": [
        "Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then 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, 8 to 10 minutes. Remove from heat and stir in vinegar, pepper, and salt to taste."
    ],
    "ingredients": [
        "2 tablespoons olive oil",
        "3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (3/4 cup)",
        "1 (1 3/4-lb) 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 tablespoon packed brown sugar",
        "1/2 teaspoon finely chopped fresh sage",
        "1/2 teaspoon salt",
        "1 teaspoon balsamic vinegar",
        "1/4 teaspoon black pepper"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Side",
        "Saut\u00e9",
        "Vegetarian",
        "Quick & Easy",
        "Butternut Squash",
        "Fall",
        "Vegan",
        "Sage",
        "Shallot",
        "Gourmet",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Butternut Squash with Shallots and Sage",
    "url": "http://www.epicurious.com/recipes/food/views/butternut-squash-with-shallots-and-sage-232812"
}