2 Tbs. organic extra virgin olive oil
1-2 small shallots, minced
4 cups ¾-inch butternut squash cubes
2 pinches ground nutmeg
1 bay leaf (optional)
6-8 fresh sage leaves, cut lengthwise into thin strips
2/3 cup organic gluten-free chicken broth
Unrefined sea salt and pepper to taste
Place olive oil and shallots in deep skillet over medium heat until shallots begin to color. Add butternut squash cubes, and season with salt and pepper. Sauté until coated in olive oil and slightly caramelized on all sides.
Add nutmeg, bay leaf, sage, and chicken broth. Cover, and cook until squash is tender but still holding its shape, about 8 minutes. If extra broth remains, cook down while stirring squash. If squash isn’t done to your liking, remove dish from heat, leave covered, and allow to steam a few minutes.
From Article: Safe Celebration