If you’re looking for a simple yet delicious side dish, this Sautéed Butternut Squash recipe is perfect! With just a few ingredients, including fresh butternut squash, olive oil, and a pinch of seasoning, you can have a flavorful and versatile dish that’s great for weeknight dinners or special occasions.
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There’s something so comforting about the simplicity of sautéed butternut squash. The way it turns golden and caramelized in the pan, filling the kitchen with a warm, nutty aroma, instantly makes me think of cozy fall evenings.
The natural sweetness of the squash pairs beautifully with a touch of optional maple syrup, creating a dish that’s both savory and slightly sweet.
It’s a dish I love to whip up when I need a quick and easy side for dinner, but it’s also special enough to serve during Thanksgiving dinner or a holiday gathering.
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.
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Why You'll Love This Recipe
- 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.
Recipe Ingredients
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 Make Simple Sautéed 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.
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.
Common Questions
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.
Serving Suggestions
- 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.
Storage Tips
- 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.
Recipes to Serve With Sautéed Butternut Squash
📖 Recipe
Sautéed Butternut Squash
Equipment
- 1 large sauté pan
Ingredients
- 2 tablespoon olive oil
- 4 cups 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.
- 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.
- 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.
- 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.
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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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