This delicious side dish takes about 30 minutes to prepare, so besides a healthy weeknight vegetable, it is a perfect dish to bring to a potluck or even the Thanksgiving table. The combination of the nutty, slightly sweet squash with the salty feta and the tart sherry vinegar hits all the right notes in each bite. It makes a perfectly satisfying luncheon topping to a green salad and is just as delicious the next day tucked in to a lunch bag. To make a more robust dish you could add a cup of cooked farro.

Ingredients:

• 1 medium butternut squash seeded, peeled and diced (about 4 cups)

• 5 shallots peeled and thinly sliced

• 2 tablespoons olive oil

• 1/3 cup chicken or vegetable stock

• 3 tablespoons sherry vinegar

• 5-6 sage leaves cut into ribbons

• 1/3 cup feta crumbled

• Salt and pepper to taste

  Heat oil in large saucepan over medium heat. Add squash and cook 5 minutes, add shallots, lower heat slightly and cook until the shallots start to soften. Add broth and cover for 20 minutes until the broth has evaporated and the squash is fork soft but not falling apart. Spoon the squash mixture into a large bowl and toss with vinegar, sage leaves and feta. Taste and season. Serve warm or room temperature.

Variation:

Set a large saucepan of 4 cups of salted water to a boil. Cook farro for 20 minutes until soft, cool slightly and toss with the squash mixture.