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.