Butternut Squash

It is the fall season and the winter squash called Butternut is now in the markets. It can be difficult to cut up and peel but it stores well because the peel is so thick and hard. I buy the ones that are already peeled and cut by the market if I am going to cook it that same day.

This is my favorite butternut squash recipe. I am not sure where I found it but I have been using it for a year, so to whoever developed it, "its easy to cook and so delicious".

Sauteed Butternut Squash

with lemon, walnuts, and parsley

2 tablespoons extra=virgin olive oil

2 tablespoons unsalted butter

3 cups 1/2 inch-diced peeled butternut squash

(about a 2-pound squash)

Kosher salt and freshly ground black pepper

1/4 cup loosely packed fresh flat-leaf parsley, chopped

1/3 cup chopped walnuts, toasted

1 1/2 teaspoons freshly grated lemon zest

Heat the oil and butter in a 10-inch straight-sided saute pan over medium-high heat.

When the oil is hot and the butter has melted, add the squash, 1 teaspoon salt and 1/2 teaspoon pepper.

Cook, stirring occasionally, until the squash is slighly 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. Serves two to three people.