Sauteed Delicata Squash with Parmesan Recipe

Using a chef's knife, cut each squash in half lengthwise. Use a spoon to scoop out the seeds and pulp. Cut off the stem end. Using a mandoline slicer, cut the squash halves into thin slices, between 1/16 and 1/8-inch thick. If you don't have a mandoline slicer, you can do this with a chef's knife. In a large nonstick pan, heat the olive oil and butter together until the butter melts. Swirl to completely coat the bottom of the pan. Add the squash and saute, stirring frequently and turning squash over to cook evenly, until the squash is darkened and almost translucent, and the rind can be easily cut with a butter knife. It will take about 10 to 14 minutes for the squash to cook completely. Use a nutmeg grater to sprinkle the squash lightly with grated nutmeg, and season to taste with salt and pepper. Transfer the squash to a serving plate and sprinkle with Parmesan cheese. Serve hot or warm.