Lemony Butternut & Walnut Sauté
Author: Marla Hingley
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
  • 2 Tbsp olive oil
  • 2 Tbsp butter or margarine
  • 3 cups butternut squash, ½” cubes
  • ¼ cup fresh Italian parsley, chopped
  • ⅓ cup walnuts, toasted and chopped
  • 1 ½ tsp lemon zest
  • Salt and pepper
  1. Heat the oil and butter in a large skillet then add squash. Sauté until tender and lightly browned.
  2. In a bowl combine the remaining ingredients, add squash and toss well. Season to taste with salt and pepper.
To toast nuts, place in a dry skillet over med-high heat. Shake pan often until nuts start to brown, about 5-7 minutes.
Recipe by GlutenFreeClub at https://www.glutenfreeclub.com/sauteed-butternut-gemolata/