Recipe - Sauteed Butternut Squash

3 tablespoon Vegetable oil
1 One half pound Butternut squash, seeded
;cut in 1" chunks
;(abt. 3 One half cups)
1 lg Garlic clove, minced
Salt and pepper to taste
1 tablespoon Fresh sage, chopped
1 tablespoon Italian parsley, chopped

In a heavy (preferably nonstick) 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 at www.synapse.com/~gemini