Sautéed butternut squash is the best fall side dish. Cooked in a just a bit of brown butter and seasoned with maple syrup and a touch of spices, this is a flavorful side for a weeknight meal or even a holiday dinner.
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Why this Sautéed Butternut Squash is the Best!
I love this butternut squash recipe and it is my favorite way to eat squash. Butternut squash has a mild flavor similar to pumpkin. Adding the spices and maple syrup to the sauteed butternut squash gives you those fall flavors we are longing for come September!
Of course butternut squash is delicious roasted and the main ingredient in my roasted butternut squash soup. However, sometimes you need an easy side dish to come together a little quicker which is why I love to sauté squash on the stove top. Once you have the squash peeled and chopped it takes only 10 minutes in the skillet to become tender and caramelized.
I am always looking for healthy recipes that still have amazing flavor! While this does have a little butter added, the two tablespoons goes along way and adds an amazing savory flavor to the squash. Most importantly, butternut squash is high in potassium, fiber and many vitamins.
This simple recipe is easy and quick enough for a meal any day of the week, but still worthy of a special occasion. I would serve this along side a turkey or ham for Thanksgiving or Christmas dinner.
What Is Brown Butter?
If you have never made brown butter, do not worry. This is an easy way to add a depth of flavor to the sautéed squash. Browned butter is butter that has been cooked a little longer passed the melting stage so that it begins to toast. It gives regular butter an almost nutty flavor.
I usually use more olive oil in my cooking when roasting vegetables, however the extra flavor the brown butter adds to the squash is absolutely delicious and really only takes an extra minute to develop that amazing savory flavor!
Because this is a quick process, watch your butter closely. It can burn very easily.
large butternut squash- is a type of winter squash that grows on a vine. It has a similar taste , texture and color of a pumpkin. Butternut squash is available year round but is better in the fall and winter.
If you can not find a whole squash you can find pre-chopped fresh butternut squash in the produce section of your local grocery stores. I would not recommend frozen squash for this recipe.
unsalted butter- use a good quality butter to make your browned butter. If you have salted butter on hand simply omit the salt in the recipe.
maple syrup- pure maple syrup is a must with this recipe. It adds a little sweetness that complements the natural sweetness of the squash.
If you are using a whole butternut squash you will need a vegetable peeler, sharp knife and a cutting board. The easiest way to peel a squash is to cut the end of the bulb end so that you can stand the squash up and peel all the way around. Once you have peeled and cut the squash in half, use a spoon to clean out the seeds.
Chop the squash into small bite sized 1-inch cubes. You will need a 1 ¼ pound squash. After you peel and remove seeds it should leave you with around a pound of squash pieces.
Once the squash is chopped, heat a large sauté pan or large skillet over medium heat to make the brown butter. Add butter to pan and stir to melt butter. Continue to stir the melted butter while the butter begins to brown. This is a quick process so do not walk away from your stove top because butter will go from brown to burnt quickly.
Once your butter starts to brown and has a slightly nutty flavor add the chopped squash cubes. Use a spoon to stir frequently and coat the squash in butter. This will help it cook evenly and so that the squash browns on all sides.
It will take about 10 minutes for the squash to become fork tender and golden brown. Stir in a tablespoon of maple syrup, cinnamon and nutmeg. The sweetness of the squash is the perfect flavor combination with the warm spices. Remove from heat and garnish with fresh parsley.
Sautéed butternut squash is a delicious vegetable side dish to add to your holiday table or even for a weeknight dinner. Here's a few ideas to complete the meal!
- Instant Pot Turkey Tenderloin Recipe- This is a great protein option and would be the perfect accompaniment if you are making a quick and easy Thanksgiving dinner for a small gathering.
- Arugula Apple and Walnut Salad- This is my favorite salad and has lots of fruit and veggies!
- Mediterranean Green Beans with Lemon Dressing- I always need fresh veggies on my plate and love the crispness of these green beans!
If you have any leftover butternut squash, keep it in an airtight container for 3-4 days. You can warm it in the microwave for a minute.
Can You Eat Butternut Squash Skin?
Yes! you can eat the peel of a butternut squash. Thoroughly wash the squash before cutting in half. Scoop the seeds and cut into cubes or slices.
Looking For Other Vegetable Recipes? Try These!
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Sautéed Butternut Squash
- 1 pound butternut squash, cubed
- 2 tablespoons butter
- 1 tablespoon maple syrup
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 teaspoon fresh parsley, chopped
- If you using a whole butternut squash peel, remove seeds and cut into small bite sized cubes.
- Heat a medium sized sauté pan over medium heat. Add the butter to the pan and stir with a wooden spoon as it begins to melt.
- Keep stirring while the butter begins to brown. This only takes a few minutes. Watch closely as butter can burn quickly.
- Once butter has browned, add the cubed squash. Stir frequently coating with browned butter. Sauté until squash is slightly browned and softened.
- Once squash is cooked, add maple syrup, salt, cinnamon and nutmeg. Stir well to coat your he squash.
- Remove from heat and add squash to a serving plate. Garnish with parsley and serve.