Sauteed Butternut Squash | Jones Winery
Ingredients 2 Tbsp extra virgin olive oil 2 Tbsp unsalted butter 3 cups ½-inch diced, peeled butternut squash (from about a 2-lb squash) Salt and pepper ¼ cup
Ingredients
- 2 Tbsp extra virgin olive oil
- 2 Tbsp unsalted butter
- 3 cups ½-inch diced, peeled butternut squash (from about a 2-lb squash)
- Salt and pepper
- ¼ cup loosely packed fresh flat-leaf parsley
- 1/3 cup chopped walnuts, toasted
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