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Sauteed Squash with Herbs
Potimarron Sauté aux Herbes Aromatiques

If you cannot find kuri squash, use butternut or acorn - the cooking time will be somewhat shorter for those two varieties. Bon Appétit !

	5 tablespoons (75 g) goose or duck fat (may substitute olive oil)
	1-½ pounds (750g) squash, preferably kuri or butternut, peeled and cleaned and cut into ¼-inch (.6cm) slices
	Fine sea salt and freshly ground black pepper
	2 cloves garlic, green germ removed
	1 cup (10g) flat leaf parsley leaves
	4 fresh sage leaves

1. Heat half the goose or duck fat (or olive oil) in a large, heavy-bottomed skillet over medium heat. Add the squash slices, salt them lightly and cook, stirring occasionally, until the slices are browned on one side, about 2 minutes. Turn, sprinkle lightly with salt and pepper and cook until they are brown on the other side, 1-½ to 2 minutes more. Transfer the slices as they cook to a large, warmed serving platter. Repeat with the remaining oil and the squash. Keep the squash warm.
   
   
2. Mince together the garlic, the parsley, and the sage. Add it to the oil in the pan and sauté just until the garlic begins to turn translucent, 2 to 3 minutes. Spoon the mixture atop the squash and serve immediately.

6 servings