The hardest thing about this quick saute is peeling the squash. But all you need is a vegetable peeler and a teenager with nothing to do, and that problem is solved. A little fresh sage would also be a wonderful addition to this classic autumn combination of squash, apples and aromatic vegetables.
1 tablespoon olive oil
1 tablespoon butter
1 small butternut squash, peeled, seeded and cut into 3/4-inch cubes
1/2 onion, thinly sliced
1 clove garlic, chopped
1 stalk celery, sliced
1 crisp apple, quartered, cored and cut into bite-size pieces
1/2 teaspoon fresh thyme leaves
Freshly ground pepper
In a large sauté pan over medium-high heat, melt butter with the olive oil. Add the squash and onion; sprinkle with salt. Cook, stirring occasionally, until squash is almost tender, about 8 minutes. Add garlic, celery and apple. Cook until apple and celery are fork-tender, about 4 minutes (they should still have just a little “bite” to them, but the squash should be tender). Add thyme; season to taste with salt and pepper.
Makes 6 servings.