Sautéed Butternut Squash
Sautéed butternut squash is the best fall side dish. Cooked in a just a bit of browned 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.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: American
Keyword: maple syrup, cinnamon
Servings: 4
Author: Bobbie Blue
- 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.