Sautéed Butternut Gemolata
Fresh lemon, finely chopped nuts and fresh parsley create a wonderful flavor and texture that goes perfectly with the natural sweetness of butternut squash.
Once you’ve peeled and seeded the squash, dice into small cubes, about 1/2″.
Saute the squash until a nice golden crust develops on the sides. This browning (caramelize) is what gives the squash a light sweetness. Remove from heat and add the remaining ingredients, tossing well.
Lemony Butternut & Walnut Sauté
- 2 Tbsp olive oil
- 2 Tbsp butter or margarine
- 3 cups butternut squash ½” cubes
- 1/4 cup fresh Italian parsley chopped
- 1/3 cup walnuts toasted and chopped
- 1 ½ tsp lemon zest
- Salt and pepper
- Heat the oil and butter in a large skillet then add squash. Sauté until tender and lightly browned.
- In a bowl combine the remaining ingredients, add squash and toss well. Season to taste with salt and pepper.
I have a sensitivity to nuts. Do I need to adjust anything in the recipe if I take the nuts out?
I would add something else to give it a similar texture, like hemp hearts.
Would carmelized onions work to substitute for the nuts? I can’t use hemp hearts because I am on an autoimmune protocol diet.
A gremolata topping is usually one filled with a bunch of textures (in addition to flavor). I might go for some crispy fried onions bits, but soft caramelized onions would be tasty too!