Sauteed Butternut Squash
DOWNLOADWe Have What You'll Need:
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
3 cups butternut squash (from about a 2 pound squash), peeled and 1/2 inch diced
Kosher salt
freshly ground black pepper
1/4 cup loosely packed fresh flat-leaf parsley, chopped
1/3 cup walnuts, chopped and toasted
1 1/2 teaspoons lemon zest, freshly grated
Directions
Heat the oil and butter in a 10-inch straight-sided saute pan over medium-high heat. When the oil is hot and the butter has melted, add the squash, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally until the squash is lightly browned and tender; about 8 to 10 minutes. Transfer the squash to a serving bowl. Add the parsley, toasted walnuts and lemon zest. Toss to combine. Serve immediately.
