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″.ButternutGremolata2

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.ButternutGremolata3

Lemony Butternut & Walnut Sauté
Prep time:
Cook time:
Total time:
Serves: 4
  • 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.




  1. Would carmelized onions work to substitute for the nuts? I can’t use hemp hearts because I am on an autoimmune protocol diet.

  2. 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!

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