Heat the oil and butter in a 10-inch straight-sided sauté pan over medium-high heat. When the oil is hot and the butter has melted, add the squash, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until the squash is lightly browned and tender, 8 to 10 minutes. Transfer the squash to a serving bowl. Add the parsley, walnuts, and lemon zest, and toss to combine. Serve immediately.
nutrition information (per serving):
Size : based on three servings; Calories (kcal): 280; Fat (g): 25; Fat Calories (kcal): 230; Saturated Fat (g): 7; Protein (g): 3; Monounsaturated Fat (g): 10; Carbohydrates (g): 15; Polyunsaturated Fat (g): 8; Sodium (mg): 380; Cholesterol (mg): 20; Fiber (g): 5;
photo: Scott Phillips
From Fine Cooking 81 , pp. 59
November 1, 2006
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