How to Cook Butternut Squash
User Reviews
5
How to Cook Butternut Squash
Description
To prepare this butternut squash, the bulb and long neck portions are separated, peeled, and cut into roughly half-inch to one-inch cubes after removing seeds. The cubed squash is sautéed in melted butter over medium-high heat, allowing the surfaces to become gently golden while softening the flesh.
A lid is used during cooking to help the squash steam and soften more quickly, usually taking about 10 minutes. After cooking down, ground cinnamon, nutmeg, and kosher salt are added and stirred in, imparting warm, aromatic notes that complement the natural sweetness of the squash. Fresh thyme sprigs are then mixed in to provide a herbal brightness.
This preparation yields tender, flavoured squash cubes suitable as a side dish, pairing well with roasted meats or as part of a fall or winter meal. The spice blend highlights the squash's warmth without being overwhelming, and the butter enriches the texture and taste.
Ingredients
- 1 whole butternut squash (about 3 pounds)
- 2 tablespoons butter
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½-1 teaspoon coarse kosher salt do not use table salt - it does not measure the same, or sea salt
- 4 prigs thyme fresh
Instructions
- Take the butternut squash and cut the bulb part away from the long part. Then, cut the long part and the bulb part in half. Scoop out any of the seeds and as much of the stringy texture as possible. Peel the skin off of the squash with a vegetable peeler and cut the squash into 1/2 - 1 inch cubes.
- Add the butter to the skillet over medium high heat and let it melt.
- Once it has melted, add in the chopped butternut squash and stir until the butter fully coats the squash pieces.
- Place a lid on the skillet and allow the butternut squash to cook down, about 10 minutes.
- Remove the lid and sprinkle in the cinnamon, nutmeg, and salt. Stir to combine.
- Sprinkle with fresh thyme, mix and serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Serving | 0.25of recipe | |
| Calories | 64kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 1164mg | 49% |
| Potassium | 28mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 261IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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