Julienned Butternut Squash

DIRECTIONS

1. Bring a pot of water to a boil.
2. While the water is coming to a boil, separate the neck of the squash from its bottom by holding it horizontally, and slicing down the center where the squash starts to bulge out.
3. Using only the squash’s neck, cut off the end of the squash, and then peel its skin off. (You can save the bottom half of the squash for another recipe. Store it in plastic wrap in the fridge.)
4. Next, cut the squash into two halves lengthwise.
5. Take each half, and cut thin long slices about 1/8- to 1/16-inch thick.
6. Then stack your long slices, so the edges face out.
7. Now slice along the length of the squash, so you’ll have 1/8- to 1/16-inch thick slices. You just julienned the squash!
8. Once the water is boiling, add the thin, long slices of squash, and let boil for 1 minute.
9. Drain the squash.
10. Next, heat 2 tablespoons of butter in a pan over medium heat.
11. Add the squash and saute for 2 minutes.
12. Remove from heat, plate, add salt and ground pepper to taste, and serve.

Chef's Note: You can add julienned zucchini to this dish. If you do, the zucchini and squash should make up equal parts of the dish.