Sautéed Butternut Squash

Sauteed butternut squash in a large skillet after cooking.

This sautéed butternut squash recipe is a delicious side dish made in 25 minutes!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 18

Total Time 28

Servings

Calories 116kcal

Author Ashley C.

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 or honey to taste

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

Storage: Store leftovers in a sealed container in the refrigerator for up to 2 days. Reheat on the stovetop, in the oven or in the microwave. Freezing is not recommended since the cooked butternut squash will not hold up well after freezing.

Nutrition