Free Recipe Sauteed Butternut Squash
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Sauteed Butternut Squash Recipe
3 tb Vegetable oil
1-1/2 lb Butternut squash, seeded
;cut in 1 chunks
;(abt. 3 1/2 cups)
1 lg Garlic clove, minced
Salt and pepper to taste
1 tb Fresh sage, chopped
1 tb Italian parsley, chopped
Sauteed Butternut Squash Preparation
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. Shepherd writes: Slow cooking brings out the butternut”s natural sugars, and fresh sage adds a wonderful contrasting flavor accent. Recipe from 1994 Shepherd”s Garden Seeds Catalog, pg. 45. Posted by Cathy Harned. From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 4
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