Prep time: 30 Minutes
Yields: 4 Servings
Ingredients:
- 1 Tablespoon olive oil
- 2 Large shallots or 1 medium onion, peeled and thinly sliced
- 2 Pounds butternut squash or sweet potatoes, peeled and cut into 3/4 inch cubes (about 4 cups)
- 1/3 Cup of water
- 2 Tablespoons balsamic vinegar
- 1/4 Teaspoon salt
- Black pepper to taste
Preparation:
- Heat the oil in a deep frying pan or Dutch oven over medium-high heat. Cook the shallots until golden. Add the squash pieces and cook, stirring, until they brown a little at the edges.
- Add water, balsamic vinegar, salt and pepper. Cover with the lid slightly ajar and reduce the heat to low. Cook until the squash is tender, about 15 minutes.
Options: Sprinkle the casserole with toasted pine nuts or almonds before serving.
Nutritional Info per serving:
Calories – 110
Fat – 4 grams
Saturated Fat – 1 gram
Protein – 2 grams
Carbohydrates – 20 grams
Fiber – 5 grams
Sodium – 244 milligrams
Calcium – 75 milligrams
Update
I made my way through the recipie and it turned out great. I made a few modifications, though. I used way more sweet potatoes than squash…kinda defeats the purpose of nameing the recipe after the squash but oh well. I also subsituted a very nice Sauvignon Blanc for the water in the recipe. The wine added a nice flavor to the dish. Lately I’ve been all about substituing wine or stock whenever water is called for. Oh, I also cut out the balsamic vinegar since my cupboard was bare of that at the moment. I suppose that would have been cause for adding more wine!
Anyway, the dish turned out nicely and paired wonderfully with a side of broccoli and a perfectly grilled lamb shoulder. I’ll be looking forward to cooking this dish again. Check out the pictures below for more details!
Butternut Squash
