Sautéed Butternut Squash
User Reviews
5
Sautéed Butternut Squash
Description
The Sautéed Butternut Squash recipe begins by preparing the squash into uniform cubes by peeling, seeding, and cutting it carefully. The pieces are then cooked in olive oil over medium heat until tender and lightly browned, which enhances the natural sweetness through caramelization. A sprinkle of ground cinnamon adds warmth and aroma, while a final drizzle of maple syrup or honey gives a gentle sweetness that balances the seasoning. This method produces soft yet slightly caramelized squash with a pleasing aroma.
The combination of cinnamon and maple syrup elevates the flavor, allowing the butternut squash's natural earthiness to shine through. The texture is tender but holds its shape, making it versatile for serving as a side dish alongside roasted meats or grains. It can also be eaten on its own as a comforting vegetable dish.
Leftover sautéed squash keeps well refrigerated for up to two days and can be reheated gently on the stovetop, in the oven, or microwave. However, freezing is not recommended, as it can affect the texture negatively. Adjust salt, pepper, and syrup amounts to personal preference before serving.
Ingredients
- 1 large butternut squash (about 2 pounds)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1/4 teaspoon ground cinnamon or to taste
- maple syrup to taste, or honey
Instructions
- Cut the butternut squash in half crossswise, diving the bulb and the long neck. Cut the pieces in half lengthwise. Use a vegetable peeler to peel off the skin. Scoop out the seeds and as much of the stringy middle from the inner cavities as possible. Carefully cut the squash into 1/2 inch to 1 inch cubes.
- In a large skillet set over medium heat, add the olive oil and heat until shimmering. Add the squash cubes to the skillet. Season with salt and pepper and cook, stirring frequently until tender and lightly browned, about 15 minutes.
- Sprinkle the squash with cinnamon and stir, cooking for 30 seconds until fragrant. Remove the pan from the heat.
- Transfer the squash to a serving dish and finish with a drizzle of maple syrup, to taste.
Notes
- Store leftovers in a sealed container in the refrigerator for up to 2 days.
- Reheat on the stovetop, in the oven, or microwave for best texture.
- Freezing is not recommended because the cooked squash loses quality when frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 298mg | 12% |
| Potassium | 662mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 19932IU | 399% |
| Vitamin C | 39mg | 43% |
| Calcium | 92mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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