{"id":901,"date":"2009-03-18T14:14:03","date_gmt":"2009-03-18T22:14:03","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=901"},"modified":"2009-03-18T14:14:03","modified_gmt":"2009-03-18T22:14:03","slug":"sauteed-butternut-squash-with-lemon-walnuts-parsley","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=901","title":{"rendered":"Saut\u00e9ed Butternut Squash with Lemon, Walnuts, &#038; Parsley"},"content":{"rendered":"<h1 style=\"margin: 0in 0in 0pt; text-align: left;\"><span class=\"byline\"><span style=\"font-weight: normal; font-size: 12pt; font-family: &quot;Times New Roman&quot;; mso-bidi-font-size: 24.0pt;\">By Julie Grimes Bottcher courtesy <em style=\"mso-bidi-font-style: normal;\">Fine Cooking<\/em><\/span><\/span><span class=\"byline\"><span style=\"font-size: 12pt; font-family: &quot;Times New Roman&quot;; mso-bidi-font-size: 24.0pt;\"><\/span><\/span><\/h1>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span class=\"byline\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-size: small; font-family: Times New Roman;\">2 Tbs. extra-virgin olive oil<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>2 Tbs. unsalted butter<br \/>\n3 cups \u00bd inch dice, peeled butternut squash<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Kosher salt and freshly ground black pepper<br \/>\n1\/4 cup fresh flat-leaf parsley, chopped<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1\/3 cup chopped walnuts (about 1-1\/2 ounces), toasted<br \/>\n1-1\/2 tsp. freshly grated lemon zest<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">Heat the oil and butter in a 10-inch straight-sided saut\u00e9 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Julie Grimes Bottcher courtesy Fine Cooking \u00a0 2 Tbs. extra-virgin olive oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 Tbs. unsalted butter 3 cups \u00bd inch dice, peeled butternut squash\u00a0\u00a0\u00a0\u00a0\u00a0 Kosher salt and freshly ground black pepper 1\/4 cup fresh flat-leaf parsley, chopped\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/3 cup chopped walnuts (about 1-1\/2 ounces), toasted 1-1\/2 tsp. freshly grated lemon zest \u00a0 Heat the&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":255,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-901","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/901","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=901"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/901\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/255"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=901"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}