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Sautéed Butternut Squash with Lemon, Walnuts & Parsley

Serves 2 - 3

Ingredients
  • 2 tbs. extra-virgin olive oil
  • 2tbs. unsalted butter
  • 3 cups ½ inch-diced, peeled butternut squash (from about a 2-lb. squash)
  • Kosher salt and freshly ground black pepper
  • ¼ cup loosely packed fresh flat-leaf parsley, chopped
  • 1/3 cup chopped walnuts (about 1 ½ oz.) toasted
  • 1 ½ tsp. freshly grated lemon zest
Preparation
  • Heat the oil and butter in a 10-inch straight sided sauté pan over medium-high heat
  • When the oil is hot and the butter has melted, and the squash, 1 tsp. salt and ½ tsp. pepper
  • Cook, stirring occasionally, until the squash is lightly browned and tender, 8 to 10 minutes
  • Transfer the squash to a serving bowl
  • Add the parsley, walnuts, and lemon zest and toss to combine
  • Serve immediately.
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