Sauteed Butternut Squash

1. 1

   In a heavy (preferably nonstick) skillet, heat oil until sizzling.

2. 2

   Add squash and garlic to coat well with oil.

3. 3

   Saute slowly over low heat, stirring frequently, for about 30 minutes until squash is golden and tender.

4. 4

   (Add a tablespoon or two of water to pan if squash begins to stick.)

5. 5

   Add salt and pepper to taste, then sprinkle sage and parsley over squash and mix to combine well.

* Per serving · 4 servings · Values may vary.

No additional tips available.