Sauteed butternut squash
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable oil |
| 1½ | pounds | Butternut squash, seeded |
| ;cut in 1\" chunks | ||
| ;(abt. 3 1/2 cups) | ||
| 1 | large | Garlic clove, minced |
| Salt and pepper to taste | ||
| 1 | tablespoon | Fresh sage, chopped |
| 1 | tablespoon | Italian parsley, chopped |
Directions
In a heavy (preferably non-stick) skillet, heat oil until sizzling.
Add squash and garlic and toss to coat well with oil. Saute slowly over low heat, stirring frequently, for about 30 minutes, until squash is golden and tender. (Add a tablespoon or two of water to pan if squash begins to stick.) Add salt and pepper to taste, then sprinkle sage and parsley over squash and mix to combine well.
Shepherd writes: "Slow cooking brings out the butternut's natural sugars, and fresh sage adds a wonderful contrasting flavor accent." Recipe from 1994"Shepherd's Garden Seeds Catalog," pg. 45. Posted by Cathy Harned.
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