Instructions: In a heavy (preferably non-stick) skillet, heat oil until sizzling. Add squash and garlic and toss 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.

Shepherd writes: "Slow cooking brings out the butternuts natural sugars, and fresh sage adds a wonderful contrasting flavor accent."

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.