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

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.

Makes 4 servings.