Butternut Squash with Walnuts in Olive Oil

(Zeytinyagli Balkabagi Kavurmasi - Aegean Region)

~400 g butternut squash, cut in bite size
1/4 cup extra virgin olive oil
1 onion, sliced
1 tsp lemon juice
1/2 red Bell pepper, diced
1/2 tsp paprika
Salt
Pepper

Garnish:
Walnuts, crumbled
Red pepper flakes, optional

Saute the onion with olive oil until it is softened at medium heat. Add the remaining ingredients. Cover and cook at low heat until the squash is tender. Do not over cook! Turn the heat off. Let it cool down in the pot.

Place on a serving platter. Garnish with walnuts. Serve at room temperature or chilled. It is also delicious with Garlic Yogurt Sauce:)