Butter-Sauteed Winter Squash
|Butternut squash/Banana / turban / hubbard||2 Pound|
|Water||1 , salted (As Required)|
|Butter||1⁄8 Pound (1/4 Cup)|
|Onion||1 Small, chopped|
|Granulated sugar/Brown sugar||To Taste|
|Minced parsley||1 Teaspoon (For Garnish)|
Cut unpeeled squash in 2-inch pieces and cook in boiling, salted water for 15 minutes.
Drain, peel, and slice or dice.
Melt the butter in a frying pan; add squash and onion.
Saute over medium-high heat until browned.
Sprinkle with salt, pepper, and a little sugar, if you like.