Sautéed Butternut Squash with Lemon, Walnuts, & Parsley

Ingredients

• 2 Tbs. extra-virgin olive oil
• 2 Tbs. 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 ounces), toasted
• 1-½ tsp. freshly grated lemon zest

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, add the squash, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until the squash is lightly browned and tender, 8 to 10 minutes. Transfer the squash t...

View full recipe at Fine Cooking