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Sautéed Butternut Squash with Lemon, Walnuts, & Parsley

Scott Phillips

Servings: 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

Nutritional Information

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


  • 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.


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Reviews (6 reviews)

  • DCBurns | 09/03/2015

    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.

  • jng000 | 01/12/2015

    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!

  • Yoganista | 01/27/2013

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

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