How to Cook Butternut Squash on Stove

How to Cook Butternut Squash on Stove is an easy Sautéed Butternut Squash 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.

Learn how to make butternut squash on the stove. This delicious squash recipe 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

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 Cook Butternut Squash on the Stove

Prepare the squash. 

1. Place the whole butternut squash on a cutting board
2. Carefully cut the ends off the squash
3. Using a peeler, peel the whole squash
4. Cut the squash in half, lengthwise, then scoop out the seeds (you can roast the seeds just like pumpkin seeds)
5. 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.

Substitutions Ideas

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

Recipe Tips and Tricks

• Choose the right squash: Look for a small butternut squash with a firm, smooth skin. This indicates freshness and easier peeling.
• Safety first: When cutting the ends off the squash and peeling it, be careful with your knife. Keep your fingers away from the blade and use slow, controlled motions.
• Microwave or roast the squash briefly: If you’re having trouble cutting through the raw squash, you can microwave it for a minute or two to soften it slightly. Alternatively, you can roast it in the oven for about 10-15 minutes at 350°F (175°C) to make it easier to handle and peel.
• Peeling technique: Use a vegetable peeler to remove the skin. Start at the top (where the squash is wider) and work your way down, following the contour of the squash. Rotate it as needed to ensure even peeling.
• Cut in half and remove seeds: After peeling, cut the squash in half lengthwise. Use a spoon to scoop out the seeds and fibrous pulp. You can save the seeds for roasting if you like.
• Uniform cubes: To ensure even cooking, try to cut the squash into uniform bite-sized cubes. This helps them cook evenly and look more appealing when served.
• Hot skillet: Preheat your skillet over medium-high heat and add olive oil. Make sure the skillet is hot before adding the squash to ensure proper browning and caramelization.
• Don’t overcrowd the skillet: Cook the squash in batches if necessary. Overcrowding can lead to steaming instead of sautéing, resulting in mushy squash.
• Seasoning: Sprinkle salt evenly over the squash cubes in the skillet. You can also add other seasonings like black pepper, paprika, or a pinch of cinnamon for extra flavor.
• Stirring: Stir the squash cubes frequently to prevent sticking and ensure even cooking. Use a spatula or wooden spoon to flip and toss them gently.
• Check for doneness: To test for doneness, pierce a cube with a fork. It should be tender but not mushy. Adjust cooking time accordingly.
• Serving: Once the squash is fork-tender and has a nice golden-brown color, remove it from the skillet and serve hot.

FAQs

Storage Instructions

Cool to room temperature: Allow the cooked squash to cool down to room temperature before proceeding with storage.

Airtight container: Transfer the cooled squash into an airtight container. Choose a container that is appropriately sized to minimize extra air space, as this can lead to moisture buildup and spoilage.

Refrigeration: Place the airtight container in the refrigerator. Sautéed butternut squash can be refrigerated for up to 3-4 days.

Label and date: It’s a good practice to label the container with the date of preparation. This helps you keep track of freshness and ensures you use it within the recommended timeframe.

Freezing (optional): If you want to store sautéed butternut squash for a longer period, consider freezing it. Use a freezer-safe container or freezer bags, remove as much air as possible, and seal tightly. Frozen butternut squash can last for up to 3-4 months.

Reheating: To reheat the refrigerated or frozen squash, gently warm it in a microwave, oven, or on the stovetop. Add a touch of olive oil or butter and season with salt and pepper to refresh the flavors