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Butternut Squash with Shallots and Sage

['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.

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