Sauteed Butternut Squash

4 Servings

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Sauteed Butternut Squash Ingredients

3 tb Vegetable oil	1 lg Garlic clove, minced
1 1/2 lb Butternut squash, seeded	Salt and pepper to taste
;cut in 1" chunks	1 tb Fresh sage, chopped
;(abt. 3 1/2 cups)	1 tb Italian parsley, chopped

Instructions for Sauteed Butternut Squash

In a heavy (preferably non-stick) skillet, heat oil until sizzling. Add squash and garlic and toss to coat well with oil. Saute slowly over low heat, stirring frequently, for about 30 minutes, until squash is golden and tender. (Add a tablespoon or two of water to pan if squash begins to stick.) Add salt and pepper to taste, then sprinkle sage and parsley over squash and mix to combine well. Shepherd writes: "Slow cooking brings out the butternuts natural sugars, and fresh sage adds a wonderful contrasting flavor accent." Recipe from 1994 "Shepherds Garden Seeds Catalog," pg. 45. Posted by Cathy Harned. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: SquashCuisine: Uncategorized