Sauteed Butternut Squash with Lemon, Almonds and Parsley
2 Tbs olive oil
2 Tbs unsalted ghee
3 cups ½ inch diced, peeled butternut squash
salt and ground pepper
¼ cup loosely packed parsley, chopped
1/3- 1/2 cup finely chopped, soaked raw (truly raw) almonds -soak for approx. 6 hours
1 ½ tsps grated organic lemon zest
Heat the oil and ghee in a 10 inch skillet over medium-high heat. When the oil is hot and the butter has melted, add the squash, 1 tsp salt and ½ tsp pepper. Cook, stirring occasionally, until the squash is lightly browned and tender, 8-10 minutes. Transfer the squash to a serving bowl. Add the parsley, almonds and lemon zest and toss to combine.
This is a nice autumn recipe without too many ingredients so it can be used on a rotation diet.