Sautéed Butternut Squash is an easy stove top vegetable recipe that pairs well with most main dishes. It’s prepared with olive oil, salt and pepper, and has a mild flavor that kids love.
This delicious sauteed butternut squash is perfect for any fall or winter meal. It can be served around the holidays as a festive side dish or added to the dinner table any night of the week.
Butternut squash is one of those vegetables that is a favorite among adults and kids. The bright orange color makes it extra exciting for kids to eat. If you’re looking for more squash recipes you might enjoy Caramelized Butternut Squash, Butternut Squash Soup with Apple, Whipped squash, and Maple Roasted Butternut Squash.
Butternut squash is a nutrient-packed vegetable that is easy to get your family to eat. This sautéed butternut squash recipe is a new way to serve squash this fall & winter season!
Related: How To Freeze Butternut Squash
Equipment
- cutting board
- chefs knife
- peeler
- large skillet
- spatula
Ingredients
- 1 small butternut squash. The video above shows how to safely cut a butternut squash at home. You can also buy pre-cut squash for this recipe.
- 1 tablespoon olive oil. The oil helps to caramelize the butternut squash. Olive oil can be swapped for butter, vegetable oil or coconut oil.
- 1/2 teaspoon salt. Keep it simple by flavoring with salt or add more seasonings as desired. Check out tasty flavor pairings below!
How to Make this stove top vegetable recipe
Prepare the squash.
- Place the whole butternut squash on a cutting board
- Carefully cut the ends off the squash
- Using a peeler, peel the whole squash
- Cut the squash in half, lengthwise, then scoop out the seeds (you can roast the seeds just like pumpkin seeds)
- Cut into bite sized squares
TIP: Cut the squares roughly the same size. This will help cook each piece evenly.
Sauté the squash.
In the large skillet, heat the olive oil. Add all the squash cubes. Cook for 20-25 minutes or until fork tender, stirring often. Season and serve hot.
TIP: Do not overcrowd the skillet. This will cause some of the squash pieces to cook unevenly. Have too much squash? Split and sauté in two batches.
FAQs
It depends. If you are roasting or microwaving a whole butternut squash, then no need to peel prior. You can easily scoop the squash from the peel after cooking. If roasting or sautéing chunks of butternut squash, then peel before cooking.
This tasty butternut squash recipe can be served as a side dish along with any entree for a complete meal. It is also delicious served over a kale salad or tossed with other sautéed vegetables.
If any leftovers are left, add to a container and store in the fridge for 3-4 days. Reheat by adding to a hot pan and sautéing until hot.
There are so many different flavors that pair well with butternut squash. This recipe is especially great because you can make it with different flavors each time.
TIP: Have picky eaters at home? Encourage them to pick their favorite flavor(s) and sprinkle on the squash. Getting kids involved in the kitchen will encourage them to try the recipe.
Keep it simple with flavoring with only salt or pick any flavor combination to spice up your sautéed butternut squash recipe:
1/2 tsp salt + 1/2 tsp pepper
1/4 tsp cinnamon + 1/4 tsp nutmeg
1 TBSP parmesan cheese + 1/2 tsp Italian seasoning
1/2 tsp rosemary + 1/2 tsp garlic powder
1/4 tsp sage + 1/2 tsp salt
1/4 tsp thyme + 1/2 tsp onion powder
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Sautéed Butternut Squash
Equipment
- cutting board
- chefs knife
- peeler
- large skillet
- spatula
Ingredients
- 1 small butternut squash
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Instructions
- Prepare the squash. On the cutting board, carefully cut the ends off the squash. Using the peeler, peel the squash. Cut it in half then scoop out the seeds. Cut into bite sized squares.
- Sautee the squash. In the large skillet, heat olive oil. Add squash cubes. Cook for 20-25 minutes or until fork tender, stiring often. Season with salt and serve hot.
Nutrition
Delicious Simple Family Recipes
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Kit says
Even my picky 6 year old gave it a try!