Name: Sauteed Butternut Squash with Shaved Apple and Pecans
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 2 tablespoons canola oil; 8 sage leaves; 3 cups cubed butternut squash (1/2-inch cubes; about 1 small squash); 1/4 teaspoon ground nutmeg; Kosher salt and freshly cracked black pepper; 1 Granny Smith apple, cored and sliced thin with a mandoline or knife; 1/2 cup toasted pecans, coarsely chopped

Level: Easy

Total: 1 hr
Active: 1 hr

Yield: 4 servings

Ingredients

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4 tablespoons unsalted butter

2 tablespoons canola oil

8 sage leaves

3 cups cubed butternut squash (1/2-inch cubes; about 1 small squash)

1/4 teaspoon ground nutmeg

Kosher salt and freshly cracked black pepper

1 Granny Smith apple, cored and sliced thin with a mandoline or knife

1/2 cup toasted pecans, coarsely chopped

Directions

Special equipment:

a mandoline (optional)

Melt the butter and oil in a large heavy-bottomed skillet over medium-high heat. Add the sage and fry until crisp, about 2 minutes. Remove the sage to a paper towel-lined plate. Add the squash to the skillet along with the nutmeg and a sprinkle of salt and pepper. Saute the squash, stirring occasionally, until browned and almost cooked through, 10 to 15 minutes. Lower the heat and continue to cook until the squash is soft and cooked through, about 5 minutes more. Remove to a serving dish, top with the shaved apple and sprinkle with the toasted pecans and sage leaves. Serve immediately.

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Sauteed Butternut Squash with Shaved Apple and Pecans

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