My Recipe Box

Sautéed Butternut Squash with Lemon, Walnuts, & Parsley


Serves two to three.

  • 2 Tbs. extra-virgin olive oil
  • 2 Tbs. unsalted butter
  • 3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)
  • Kosher salt and freshly ground black pepper
  • 1/4 cup loosely packed fresh flat-leaf parsley, chopped
  • 1/3 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.

nutrition information (per serving):
Size : based on three servings, Calories (kcal): 280, Fat (kcal): 25, Fat Calories (g): 230, Saturated Fat (g): 7, Protein (g): 3, Monounsaturated Fat (g): 10, Carbohydrates (mg): 15, Polyunsaturated Fat (mg): 8, Sodium (g): 380, Cholesterol (g): 20, Fiber (g): 5,

Photo: Scott Phillips

To save time, I bought pre-cut squash and cut each piece in half to size correctly. Much easier and faster than struggling with a whole uncut squash! I sauteed two shallots in the oil and butter to soften them. At the end I tossed the lemon, walnuts and parsley directly into the pan. This recipe deserves higher than 5 stars. It was outstanding.

I thought this combination seemed unusual, but since it already had a lot of 5 star reviews I decided to give it a try. It was delicious and very easy to make!

Beautifully simple and delicious! This has become one of my "go to recipes".

Huge hit on Thanksgiving. We were off to the cottage and I didn't want to fuss with prep so I chopped the parsley and put the lemon rind in it overnight in the fridge and found pre-cut butternut for just a little bit more than buying the squash. Making it again this weekend!

This is a lovely dish for weeknights or a casual supper with friends. I usually add a little more lemon juice becuase I like the freshness it adds but the recipe is also perfect as is. I make it again and again.

This is an excellent way to prepare squash, and this is coming from someone who has never liked squash. I didn't have any parsley on hand, so I subbed it out with some lime basil from the garden that hadn't yet frozen. I could literally eat this every week, it was that good. I will be making this dish for Thanksgiving. The only drawback is prepping the squash, as it isn't easy to peel and dice. It is still very much worth the effort, as it cooks up quickly. I plan on prepping the squash ahead of time and storing it in a ziplock prior to cooking.

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