2 Tbs. extra-virgin olive oil 2 Tbs. unsalted butter
3 cups ½ inch dice, peeled butternut squash Kosher salt and freshly ground black pepper
1/4 cup fresh flat-leaf parsley, chopped 1/3 cup chopped walnuts (about 1-1/2 ounces), toasted
1-1/2 tsp. freshly grated lemon zest
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.