- 2 tbsp olive oil, extra-virgin
- 2 tbps unsalted butter
- 3 cups butternut squash, 1/2 inch diced, peeled
- ¼ cup loosely packed fresh flat-leaf parsley, chopped
- ⅓ cup spiced pecans, (See the recipe on this site)
- 1 ½ tsp lemon zest, freshly grated
- 1 tsp salt
- ½ tsp pepper
Don't underestimate the time to peel, halve, hollow out and dice the squash. It's really worth it because this dish is excellent.
ingredients
directions
1. Heat the oil and butter in a 10-inch straight-sided sauté pan over medium-high heat. |
2. When the oil is hot and the butter has melted, add the squash, the salt and the pepper. |
3. Cook, stirring occasionally, until the squash is lightly browned and tender, 8 to 10 minutes. |
4. Transfer the squash to a serving bowl. Add the parsley, spiced pecans and lemon zest, and toss to combine. |
5. Serve immediately. |
