SAUTEED BUTTERNUT SQUASH

      Title: SAUTEED BUTTERNUT SQUASH
  Categories: Seasonings, Side dish, Vegetables
       Yield: 4 Servings
  
       3 tb Vegetable oil
   1 1/2 lb Butternut squash, seeded
            ;cut in 1" chunks
            ;(abt. 3 1/2 cups)
       1 lg Garlic clove, minced
            Salt and pepper to taste
       1 tb Fresh sage, chopped
       1 tb Italian parsley, chopped
  
   In a heavy (preferably non-stick) 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.
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