Ingredients
2 Tbs. extra-virgin olive oil
2 Tbs. unsalted butter
3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)
Kosher salt and freshly ground black pepper
1/4 cup loosely packed fresh flat-leaf parsley, chopped
1/3 cup chopped walnuts (about 1-1/2 ounces), toasted
1-1/2 tsp. freshly grated lemon zest
Fine Cooking
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2 Tbs. unsalted butter
3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)
Kosher salt and freshly ground black pepper
1/4 cup loosely packed fresh flat-leaf parsley, chopped
1/3 cup chopped walnuts (about 1-1/2 ounces), toasted
1-1/2 tsp. freshly grated lemon zest
Description
Fine Cooking
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