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

Marla Hingley
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4


  • 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.


To toast nuts, place in a dry skillet over med-high heat. Shake pan often until nuts start to brown, about 5-7 minutes.
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See also
Deep-Fried Sweet Potato Fries (Gluten-Free Recipe)


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  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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