Sauteed Butternut Squash

Directions

1. Dice the squash and season. Add olive oil, salt, and pepper and toss until combined.
2. Heat a pan and add the squash to the pan. Toss periodically until mostly cooked through.
3. Add stock and simmer until fully cooked through. Broth should reduce down.
4. Strain if necessary, and serve.

Notes

Easy stove-top dish, but don’t overcook it or it will become mushy.