Sauteed Butternut Print Email

1 pound Tony’s Large Butternut Cubes
boiling salted water
1 small onion, peeled and wedged
2 TBS olive oil (Picual preferred)
pinches of sea salt and cracked black pepper
Fresh julienned basil leaves
drizzle of Balsamico di Modena

Boil butternut cubes in salted water for five minutes. Drain on paper towels while you preheat a large stick free, or seasoned cast iron skillet over medium heat. Sauté butternut squash and onion wedges slowly in olive oil with pinches of sea salt and pepper; cooking until tender and sweet.

Serve as a side dish sprinkled with fresh sliced basil leaves and a drizzle of Balsamico di Modena. – Chef Michaelangelo (mick) Rosacci,

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