Sauteed Butternut Squash Slices
|Butternut squash||1 1⁄4 Pound (medium size)|
|Butter/Margarine||4 Tablespoon (1/2 stick)|
|Black pepper||1⁄4 Teaspoon|
|Nutmeg||1⁄4 Teaspoon, ground|
|Parsley||2 Tablespoon, finely chopped|
1. Cut the squash into 1/4-inch slices, peel the slices, and discard the seeds and stringy pith.
2. Melt the butter in a 12-inch skillet over moderate heat. Add the squash and salt. Cover.
3. Cook about 20 minutes, or until the squash is tender, turning the slices frequently. Season with the pepper, nutmeg, and parsley, and serve.