Sauteed Butternut Squash

Sauteed Butternut Squash

3 Tablespoons vegetable oil
1 1/2 Pounds Butternut squash -- seeded and cut in 1
1 inch chunks -- (about 3 1/2 cups)
1 Large garlic clove -- minced
salt and pepper to taste
1 Tablespoon fresh sage -- chopped
1 Tablespoon 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.

Recipe is from the 1994 "Sheppards's Garden Seed's Catalog and sent in by Betty Copeland

Posted To Recipelu Betty Copeland 10/04-10/10/ 99
Formatted By Diane Geary