Sautéed Butternut Squash With Lemon, Walnuts, & Parsley

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
437
FAT
128%
CHOL
15%
SOD
1%

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Ingredients for 2 servings

1/4 cup loosely packed fresh flat-leaf parsley, chopped

Kosher salt and freshly ground black pepper

2 Tbs. extra-virgin olive oil

1/3 cup chopped walnuts (about 1-1/2 ounces), toasted

2 Tbs. unsalted butter

3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)

1-1/2 tsp. freshly grated lemon zest

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