Fried Winter Squash with Black Olives
In this sautéed butternut squash recipe, vinegary, caramelized onions and black olives add sweet, salty and tangy flavors. Other hard winter squashes, such as hubbard or red kuri, work nicely in this dish as well.
Make Ahead Tip: Cover and refrigerate for up to 2 days. Bring to room temperature before serving.
1 starch, 1/2 vegetable, 3 1/2 fat