Ingredients
2 Tbsp extra virgin olive oil
2 Tbsp unsalted butter
3 cups ½-inch diced, peeled butternut squash (from about a 2-lb squash)
Salt and pepper
¼ cup loosely packed fresh flat-leaf parsley
1/3 cup chopped walnuts, toasted
1 ½ teaspoons freshly grated lemon zest
Directions
- Heat the oil and butter in a 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, about 30-40 minutes.
- Transfer the squash to a serving bowl and add the parsley, lemon zest and walnuts. Toss to combine, serve immediately.
