Sautéed Butternut Squash with Lemon, Walnuts, & Parsley

Sautéed Butternut Squash with Lemon, Walnuts, & Parsley
Photo by Scott Phillips

Ingredients

  • ¼ cup loosely packed fresh flat-leaf parsley, chopped
  • 1/3 cup chopped walnuts (about 1-½ ounces), toasted
  • Kosher salt and freshly ground black pepper
  • 3 cups ½-inch-diced, peeled butternut squash (from about a 2-lb. squash)
  • 1-½ tsp. freshly grated lemon zest
  • 2 Tbs. unsalted butter
  • 2 Tbs. extra-virgin olive oil

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

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