A recipe from Sophie Grigson.
Cit the squash into 1 cm cubes. Heat the butter with the oil in a heavy, wide frying pan. Add the squash in a single layer. The squash should fry so do not overcrowd the pan.
Saute over a medium heat until evenly browned and tender. Season with the salt and pepper.
Remove from the heat and stir in the parsley. Tip into a serving dish.
Scatter over the parmesan and serve immediately.