Butternut Squash and Onion Sauté
Stuff to Assemble:
1 T olive oil
1 T butter
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
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.