- 2 tablespoons extra virgin olive oil (EVOO)
- 2 tablespoons butter
- 1 butternut squash, about 1 3/4 pounds, cut into 1/2-inch dice
- Salt and pepper
1 tablespoon sage, finely sliced
Heat the oil and butter in a sauté pan over medium-high heat. When the oil is hot and the butter has browned slightly, add the squash, salt, pepper and sage. Cook, stirring occasionally, until the squash is lightly browned and tender, 8-10 minutes.
Gently fold sautéed butternut squash and sage into hot mashed potatoes and parsnips. Season with salt and pepper to taste