Sauteed Butternut Squash

* Exported from MasterCook *

SAUTEED BUTTERNUT SQUASH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

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

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
butternut's natural sugars, and fresh sage adds a
wonderful contrasting flavor accent."

Recipe from 1994 "Shepherd's Garden Seeds Catalog,"
pg. 45. Posted by Cathy Harned.



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