Sautéed Butternut Squash
This Sautéed Butternut Squash is earthy, aromatic, and vibrant—perfect for any fall occasion. Cooked in rich butter, garlic, and sage, this savory dish is infused with deep flavors and enticing aromas. It’s a warm and comforting side dish that beautifully complements any meal, making it an ideal addition to your autumn table.
Servings: 4 servings
Calories: 121kcal
Ingredients
- 1 tablespoon olive oil extra virgin
- 1 tablespoon butter salted
- 1 small butternut squash skin, and seeds removed, cubed
- 1 clove garlic crushed and chopped
- 1 tablespoon chopped fresh sage
- Salt and pepper
Instructions
- Heat olive oil and butter in a large skillet over medium heat.
- Once the butter is melted, add the squash and stir to coat it in the oil and butter. Saute for 15 minutes, stirring occasionally, until tender and golden brown. Season with salt and pepper, then sprinkle with sage. Gently toss the squash to distribute the sage.
- Once the sage is fragrant, remove the squash from the heat and transfer to a dish for serving.
Notes
Scroll up to view a visual walkthrough of the recipe.
Lower the heat: Butternut squash cooks best on medium or medium-low heat. Cooking squash at high heat can burn the outside before the inside cooks through, leading to uneven texture. Lower heat ensures even, tender results.
Mix oil and butter: Adding oil to butter raises the smoke point, preventing it from burning. This is ideal for cooking squash, which takes longer to soften than delicate vegetables.
Don’t stir too much, or too hard: As the squash cooks, the outside will soften while the inside remains firm. Stir occasionally to allow caramelization, and gently to keep the squash intact.
Nutrition
Calories: 121kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 0.4mg | Sodium: 12mg | Potassium: 675mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19938IU | Vitamin C: 40mg | Calcium: 106mg | Iron: 2mg