Butternut Bliss

Go ahead and try to eat this slowly...

Makes a wonderful side dish for any occasion.

Sauteed Butternut Squash with lemon, walnuts & parsley

serves 3

2 Tbs. extra-virgin olive oil

2 Tbs. butter

3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)

Salt and freshly ground black pepper

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

1/2 cup chopped walnuts (about 1-1/2 ounces), toasted

1-1/2 tsp. freshly grated lemon zest

Heat the oil and butter in a 10-inch straight-sided sauté pan over medium-high heat. When the oil is hot and the butter has melted, add the squash, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until the squash is lightly 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.