Lemony Butternut & Walnut Sauté
Ingredients
- 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
Instructions
- 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.
Notes
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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