Sauteed Butternut Squash Recipe
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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Servings: 4
Equipment
- 1 large sauté pan
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
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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