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Sauteed Butternut Squash

Great addition to a meal or served over greens!


2 Tbsp extra virgin olive oil

2 Tbsp unsalted butter

3 cups ½-inch diced, peeled butternut squash (from about a 2-lb squash)

Salt and pepper

¼ cup loosely packed fresh flat-leaf parsley

1/3 cup chopped walnuts, toasted

1 ½ teaspoons freshly grated lemon zest



Heat the oil and butter in a sauté pan over medium-high heat.

When the oil is hot and the butter has melted, add the squash, 1 teaspoon salt and ½ teaspoon pepper.

Cook, stirring occasionally, until the squash is lightly browned and tender, about 30-40 minutes.

Transfer the squash to a serving bowl and add the parsley, lemon zest and walnuts. Toss to combine, serve immediately.


Inspired by recipe from Fine Cooking

Be good to the land and the land will be good to you.

Philip James JONES, FARM FOUNDER, 1821-1912