Sauteed Butternut Squash

Name: Sauteed Butternut Squash
Ingredients: 3 Tbsp. vegetable oil; 1 1/2 lb. butternut squash, seeded and cut into 1-inch chunks (about 3 1/2 c.); 1 large clove garlic, minced; salt and pepper to taste; 1 Tbsp. chopped fresh sage; 1 Tbsp. chopped fresh Italian parsley

6 ingredients

6 steps

Ingredients

3 Tbsp. vegetable oil
1 1/2 lb. butternut squash, seeded and cut into 1-inch chunks (about 3 1/2 c.)
1 large clove garlic, minced
salt and pepper to taste
1 Tbsp. chopped fresh sage
1 Tbsp. chopped fresh Italian parsley

Directions

1

In a heavy (preferably nonstick) skillet, heat oil until sizzling.
2

Add squash and garlic to coat well with oil.
3

Saute slowly over low heat, stirring frequently, for about 30 minutes until squash is golden and tender.
4

(Add a tablespoon or two of water to pan if squash begins to stick.)
5

Add salt and pepper to taste, then sprinkle sage and parsley over squash and mix to combine well.
6

Serves 4.