Sautéed Butternut Squash with Lemon, Walnuts, & Parsley |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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Ingredients:
2 tablespoon(s) olive oil |
2 tablespoon(s) unsalted butter |
3 cup(s) butternut squash, about 2 pounds peeled and diced 1/2 inch cubes |
1 pinch(s) salt |
1 pinch(s) pepper |
1/4 cup(s) flat-leaf parsley or i used cilantro chopped |
1/3 cup(s) walnuts chopped and toasted |
1.5 teaspoon(s) grated lemon zest or i used lemon juice |
Directions:
1. 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 to a serving bowl. Add the parsley, walnuts, and lemon zest, and toss to combine. Serve immediately.
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