Butternut Squash and Onion Sauté

Beautifully elegant and simple to make. Serve in a bowl that will contrast well with the bright orange flesh of the butternut squash.

Butternut Squash and Onion Sauté

nutrition facts

Stuff to Assemble:

1 T olive oil

1 T butter

1 onion

Pinch of salt

3 garlic cloves, or three heaping teaspoons from a jar

1 butternut squash

A few twists of fresh cracked black pepper

1/3 cup walnuts

2 T parsley

I peel and chop with a great big knife!

How to Prep:

Peel, deseed, and chop the butternut squash into little cubes – approximately an inch in diameter.

Peel and chop the onion.

Mince the garlic cloves or measure from a jar

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

Rinse and chop the parsley.

How to Sauté:

Heat the oil and butter in skillet over medium heat. When the butter has melted, add 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, and cook - stirring every now and then - for about 10-12 minutes, or until the cubes softened and start to brown. If they are browning before softening, add a tablespoon of water and cover with a lid for a few minutes at a time, then stir. Repeat as needed.

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

Easy to do (once you've cubed the squash) and delicious.

Enjoy mindfully.