Sauteed Butternut Squash - cooking recipe

Ingredients

3 Tbsp. vegetable oil
1 1/2 lb. butternut squash, seeded and cut into 1-inch chunks (about 3 1/2 c.)
1 large clove garlic, minced
salt and pepper to taste
1 Tbsp. chopped fresh sage
1 Tbsp. chopped fresh Italian parsley

Preparation

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