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
(g):
25;
Fat Calories
(kcal):
230;
Saturated Fat
(g):
7;
Protein
(g):
3;
Monounsaturated Fat
(g):
10;
Carbohydrates
(g):
15;
Polyunsaturated Fat
(g):
8;
Sodium
(mg):
380;
Cholesterol
(mg):
20;
Fiber
(g):
5;
photo: Scott Phillips
From Fine Cooking 81
, pp. 59
November 1, 2006
