Sautéed Butternut Squash with Lemon, Walnuts & Parsley

By marxpatricia

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 3 cups 1/2-inch diced, peeled butternut squash (from about
• a 2-lb. squash)
• Kosher salt and freshly ground black pepper
• 1/4 cup loosely packed fresh flat-leaf parsely, chopped
• 1/3 cup chopped walnuts (about 1 1/2 oz.), toasted
• 1 1/2 teaspoon freshly grated lemon zest

Details

Servings 2

Preparation

Step 1

Heat oil add 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 teaspoon salt, and ½ teaspoon 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.