Sauteed Butternut Squash

Ingredients

• 3 Tbsp vegetable oil
• 1 12 lb butternut squash seeded and cut into 1-inch chunks about 3 12 c
• 1 large clove garlic minced
• salt and pepper to taste
• 1 Tbsp chopped fresh sage
• 1 Tbsp chopped fresh Italian parsley

Directions

1. In a heavy preferably nonstick skillet heat oil until sizzling
2. Add squash and garlic to coat well with oil
3. Saute slowly over low heat stirring frequently for about 30 minutes until squash is golden and tender
4. Add a tablespoon or two of water to pan if squash begins to stick
5. Add salt and pepper to taste then sprinkle sage and parsley over squash and mix to combine well
6. Serves 4