Butternut Squash and Onion Saute

Squash on a plateServes 6


1 T olive oil
1 T butter
1 onion, chopped
Pinch of salt
3 garlic cloves
1 butternut squash, peeled, de-seeded, and cut into 1 inch cubes
A few twists of fresh cracked black pepper
1/3 cup walnuts
2 T parsley

Spoon Mage™ Note:

Butternut squash may be peeled and cut most mindfully by you or by the nice people at your grocers for this elegant side dish.

Serve the sauteed squash in a bowl that will complement the bright orange flesh of the butternut squash.


Prep the squash and onion.

Mince the garlic cloves.

Put the walnuts in a zip lock bag and whack a few times with a kitchen mallet to “chop”.

Rinse and chop the parsley.

Set a large skillet over medium heat. Then the pan is quite hot, add the butter and olive oil.

After the butter has melted, add the onion, a pinch of salt, and sauté until the onion starts to brown – anywhere from 10-15 minutes.

Add garlic, and cook 1 minute more to release the wonderful fragrance.

Raise the temp to medium-high, add squash cubes, and cook – stirring every now and then – for about 10-12 minutes, or until the cubes softened and start to brown.

After they brown, add a tablespoon of water and cover with a lid for a few minutes to finish softening the squash.

Place in a pretty serving bowl and toss with black pepper, walnuts, and parsley.

Enjoy mindfully.

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