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.
Servings: 4
Ingredients
- 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
Instructions
- 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.