Sautéed butternut squash is one of my favorite easy skillet sides when I need something warm, cozy, and quick without turning on the oven. It cooks faster than roasted squash, uses simple pantry ingredients, and works with so many meals. Since butternut squash is easy to find at the grocery store for most of the year, this is one of those reliable recipes I come back to again and again.
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I make this on busy weeknights when I want a vegetable side that feels a little special but does not take much planning. Over time, I've found that the key is cutting the squash into even pieces and giving it enough space in the pan so it softens and caramelizes instead of steaming. The little drizzle of maple syrup is optional, but I love how it brings out the squash's natural sweetness without making it taste sugary.
This recipe is simple, but that is exactly why it's worth sharing. It is the kind of last-minute side dish that can round out dinner fast, and it is easy to adjust depending on what you are serving. Keep it savory with herbs and garlic, or add a touch of maple for a sweet and savory finish. Either way, it is a great skillet side to have in your back pocket.
Another easy side dish I like to make for a weeknight dinner or special occasion is this stove top creamy mushroom sauce, it's perfect for everything. If your prefer to roast your vegetables, these roasted root vegetables, roasted broccolini, carrots and cauliflower, and these hot honey Brussels sprouts are super easy to prepare.
Jump to:
- Why You'll Love This Sauteed Butternut Squash
- Ingredients Needed for Sauted Squash Recipe
- How to Saute Butternut Squash
- Expert Tips
- Sauteed Squash Recipe Variations
- Serving Suggestions for Sauteed Butternut Squash
- How to Store Sauteed Butternut Squash
- Sauteed Squash Recipe FAQs
- Recipes to Serve With Sautéed Butternut Squash
- More Favorites from Eat Fresh Glow
- 📖 Recipe
- 💬 Comments
Why You'll Love This Sauteed Butternut Squash
- Quick and easy: This sautéed butternut squash recipe comes together under 20 minutes. It's a fuss-free dish that doesn't require a lot of time or prep, making it a good choice for busy weeknights.
- Versatile side dish: It pairs well with a variety of main dishes like roasted chicken, oven-roasted turkey breast, or pork. Add a sprinkle of fresh herbs like thyme or rosemary for an extra burst of flavor, or even crumble goat cheese over the top for a creamy finish.
- Flavorful: With just a little olive oil, salt, pepper, and garlic powder, this dish lets the natural sweetness of the butternut squash shine through. Similar to this butternut squash soup and this butternut squash and kale salad.
Ingredients Needed for Sauted Squash Recipe
You'll need the following ingredients to make sautéed butternut squash:
Ingredient Notes:
- Olive Oil: Use extra virgin olive oil for the best taste. You can also use avocado oil or a combination of both.
- Butternut Squash: Choose a firm winter squash with no soft spots. You can peel and cube the squash yourself or buy pre-cut squash cubes to save time.
- Garlic Powder: Adds a subtle garlicky flavor that complements the sweetness of the squash. Substitute with fresh garlic for a more intense flavor, taking care not to burn the garlic.
- Salt and Pepper: Adjust to taste.
- Optional Maple Syrup: Drizzle a little maple syrup at the end of cooking to enhance the natural sweetness. Coconut brown sugar can be used as well if you prefer.
See recipe card below for all ingredients and quantities.
How to Saute Butternut Squash
Step 1
Prep the Squash: Use a sharp knife to cut the butternut squash into 1-inch cubes. A vegetable peeler works well for removing the skin. Make sure to remove the seeds and cut the squash into uniform pieces for even cooking.
Step 2
Sauté the Squash: Heat olive oil over medium-high heat in a large skillet or sauté pan. Add the squash cubes, spreading them out in a single layer. Cook for 5-7 minutes, stirring occasionally, until the squash starts to brown.
Step 3
Season: Sprinkle with salt, pepper, and garlic powder. Continue cooking for another 3-4 minutes, or until the squash is fork tender. Mix in fresh thyme leaves.
Optional Glaze: Drizzle with maple syrup and toss to coat the squash evenly. Let it cook for an additional 1-2 minutes until the syrup caramelizes slightly.
How to Cut Butternut Squash
Cutting butternut squash can feel like a mini arm workout, but it gets much easier once you break it down into a few simple steps. I like to prep it this way so the cubes cook evenly and caramelize nicely in the pan.
- Trim both ends
Slice off the stem end and the bottom so the squash sits flat and stable on your cutting board. - Peel the skin
Use a sturdy vegetable peeler to remove the tough outer skin. Go all the way around until you see the deeper orange flesh. - Separate the neck and bulb
Cut the squash crosswise where the narrow top meets the round bottom. This makes it much easier to handle. - Cut the bulb and remove seeds
Slice the round bottom in half lengthwise, then scoop out the seeds with a spoon. - Cube the squash
Cut both sections into strips, then into even cubes, about 1 inch. Uniform pieces help everything cook at the same rate and prevent some pieces from turning mushy while others stay firm.
Quick shortcut
If you want to save time, pre-cut butternut squash from the produce section works great for this recipe too. It's a solid weeknight option.
Expert Tips
- Use a Non-Stick Skillet: This will prevent the squash from sticking and make cleanup easier.
- Don't Overcrowd the Pan: Spread the squash cubes in a single layer to ensure even browning. If you're making a large batch, cook in batches or use two large skillets.
- Cut Even Pieces: Make sure the squash is cut into even 1-inch cubes for uniform cooking. Larger pieces will take longer to cook and may not caramelize as well.
- Add Fresh Herbs: Fresh thyme or rosemary can add an earthy flavor. Add them during the last few minutes of cooking for a fragrant finish.
Sauteed Squash Recipe Variations
This sautéed butternut squash recipe is simple in the best way, which means it's also easy to tweak depending on what you're serving with dinner.
- Herb swap: Fresh thyme is lovely here, but rosemary or sage also work beautifully for a cozier flavor. Add fresh herbs near the end so they stay fragrant.
- No maple version: Skip the maple syrup if you want a more savory side dish. The squash still gets naturally sweet as it cooks and caramelizes.
- Sweeter finish: If you love that sweet-savory combo, keep the maple syrup and add a pinch of cinnamon for a warm fall flavor.
- Garlic options: Garlic powder keeps it quick and easy, but you can use fresh garlic for a stronger garlic flavor. Add it later in the cooking time so it doesn't burn.
- Add onion: Thinly sliced onion or shallot can be sautéed first, then add the squash for extra savory depth.
- Make it heartier: Toss in chopped kale or spinach during the last minute or two of cooking so it wilts into the squash (you mention this in your common questions, and it's a great variation to bring up here too).
- Other veggie add-ins: Diced sweet potato or onion can be cooked alongside the squash for a mixed veggie skillet side.
Serving Suggestions for Sauteed Butternut Squash
- Thanksgiving Dinner: This sautéed butternut squash makes a great Thanksgiving side dish or Christmas side dish. Pair it with turkey, cranberry sauce, and stuffing for a well-rounded holiday meal.
- With Roasted Meats: Serve alongside roasted meats like boneless chicken thighs or pork tenderloin for a comforting, hearty dinner.
- On Grain Bowls: Top a warm quinoa or rice bowl with this sautéed butternut squash, a sprinkle of goat cheese, and a handful of chopped nuts for a healthy lunch.
- Mixed into Salads: Add cooled sautéed butternut squash cubes to salads with mixed greens, dried cranberries, and your favorite vinaigrette for extra flavor and texture.
How to Store Sauteed Butternut Squash
- Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: While not ideal, you can freeze cooked butternut squash in a freezer-safe container for up to 2 months. The texture may be slightly softer when reheated.
- Reheating: Reheat on the stovetop over medium heat or in the oven at 350°F until warmed through.
Sauteed Squash Recipe FAQs
Yes, you can use frozen butternut squash, but it may release more moisture during cooking. Sauté over medium-high heat and cook for a few extra minutes to evaporate excess moisture.
Avoid overcrowding the pan, and use a high enough heat to slightly sear the squash. If needed, cook in batches to get an even sauté.
Absolutely! Try adding diced sweet potatoes or chopped onions for extra flavor and texture. A handful of chopped baby spinach or kale during the last couple of minutes of cooking would be a great too.
Recipes to Serve With Sautéed Butternut Squash
More Favorites from Eat Fresh Glow
📖 Recipe
Sauteed Butternut Squash Recipe
Equipment
- 1 large sauté pan
Ingredients
- 2 tablespoon olive oil
- 4 cups (560 grams) diced butternut squash from about a 3-pound butternut squash, peeled and diced
- ½ teaspoon garlic powder
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons pure maple syrup optional
- 1 tablespoon fresh thyme leaves
Instructions
- Use a sharp knife to cut the butternut squash into 1-inch cubes. A vegetable peeler works well for removing the skin. Make sure to remove the seeds and cut the squash into uniform pieces for even cooking.4 cups diced butternut squash
- Heat olive oil over medium-high heat in a large skillet or sauté pan. Add the squash cubes, spreading them out in a single layer. Cook for 5-7 minutes, stirring occasionally, until the squash starts to brown.2 tablespoon olive oil
- Sprinkle with salt, pepper, and garlic powder. Continue cooking for another 3-5 minutes, or until the squash is fork tender. Sprinkle with fresh thyme leaves.½ teaspoon garlic powder, ½ teaspoon fine sea salt, ¼ teaspoon freshly ground black pepper, 1 tablespoon fresh thyme leaves
- Drizzle with maple syrup if using, and toss to coat the squash evenly. Let it cook for an additional 1-2 minutes until the syrup caramelizes slightly.2 tablespoons pure maple syrup
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Notes
- Don't Overcrowd the Pan: Spread the squash cubes in a single layer to ensure even browning. If you're making a large batch, cook in batches or use two large skillets.
- Cut Even Pieces: Make sure the squash is cut into even 1-inch cubes for uniform cooking. Larger pieces will take longer to cook and may not caramelize as well.
- Store: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium heat or in the oven at 350°F until warmed through.
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