This Sautéed Delicata Squash makes the most delicious side dish in the Fall and Winter months and it's fantastic to serve at Thanksgiving and Christmas dinner. It only takes 5 minutes to prep and is pan fried in minutes. Then, this winter squash is tossed into a buttery sage sauce with a bit of brown sugar for the best finish.
Delicata squash is one of my favorite winter squashes for its taste and for the fact that the skin is edible. It's super thin and delicious. Plus, not having to peel the skin saves so much time and energy.
Why You'll Love This Recipe:
- No need for peeling the skin on delicata squash, which saves so much prep time
- It's sautéed in the pan for a quicker cook time versus baking
- Delicata squash is healthy, high in fiber, low in fat and calories and high in Vitamin A and C
- A great side dish for Thanksgiving & Christmas or any Fall or Winter night
Optional ingredients not pictured: Pecans and Cranberries for topping.
Delicata Squash- A winter squash with an edible skin and a similar taste to butternut squash.
Olive Oil- Used for sautéing the squash in this recipe. Olive oil has a high burning point and is great for pan frying squash.
Butter-Add a savory component to this dish and creates a simple sauce that coats the squash and adds flavors.
Sage- Minced and roasted in butter. The sage adds an earthy and savory flavor to the butter sauce.
Brown Sugar- It's a must have with winter squashes for it's sweetness and molasses flavor. This recipe only uses a slight amount, but it brings in the best flavors.
See the recipe card below for the full recipe ingredients and quantities.
Substitutions and Variations:
Want to skip the butter and sugar? This recipe tastes amazing straight out of the pan with olive oil and salt and pepper. The sauce is just bonus points.
For a sweeter sauce, you can leave out the sage and double the brown sugar.
Try adding some toppings for extra flavor and a pretty appearance like pecans, cranberries, toasted almonds or pine nuts, or dried cherries.
Baking instead of pan frying: Cut the squash a little thicker into 1 inch pieces, place the olive oil, salt and pepper tossed squash on a baking tray and oven bake on 400 degrees until tender, approximately 30 to 40 minutes, flipping half way through.
For a more filling side dish, pair it with this farro cooked in the rice cooker.
How to Make Sautéed Delicata Squash:
Step 1: Carefully slice the squash in half lengthwise. Use a spoon to scoop out all of the seeds and pulp and discard.
Step 2: Slice the squash horizontally into ½ inch half moon slices.
Step 3: Toss the squash slices with 1 tablespoon olive oil and salt and pepper.
Step 4: Add 1 tablespoon of olive oil into a large skillet over a little less than medium heat on the stovetop. Allow the oil to heat up, then layer the squash slices into the pan with enough space so all the slices lay flat. We will work in 2-3 batches. Sauté the squash for 3-4 minutes. Then, flip.
Step 5: Cook the squash for another 3-5 minutes until tender. Remove to a plate. Start the next batch, adding another tablespoon of oil into the pan before the squash. Repeat until all the squash is cooked.
Step 6: Allow the pan to cool and wipe out any black marks. Heat the skillet back to medium low heat and melt the butter. Add in the sage and cook for few minutes, stirring frequently. Turn the heat to low and stir in the brown sugar.
Step 7: Toss in the squash and cook for another minute just to warm them up.
Step 8: Transfer to a serving dish. Optional: Top with cranberries and a few pecans. Serve and enjoy!
- Try to slice the squash in similar thickness, so they cook evenly. They won't be perfect, but stay by the pan and watch them sauté, and pull the skinnier ones out of the pan first because they cook faster. It's a lot like frying potatoes, it's important to watch them.
- I prefer to use a large stainless steel skillet for this recipe because they distribute heat really well and brown the squash perfectly.
- Don't cook the brown sugar for too long in the sauce. It will caramelize into chunks.
Yes, and this makes it one of my favorite winter squashes. It's so easy to prep and the skin is so thin, that you can barely taste the difference.
Yes! Like most winter squashes, it provides high fiber, low calories and fat, and is high in vitamins, with an emphasis on Vitamin A and C.
Store the leftovers in a sealed container in the fridge for up to 3 days.
To reheat, simply add to a skillet over medium low heat and warm for a few minutes on each side. Oven Method: Place the squash on a cookie sheet and oven bake at 350 degrees until warm (the amount of time will depend on the thickness of the squash). This recipe should only take 10-15 minutes. Microwave method: Place the squash on a microwave safe dish and cover with a paper towel to avoid a mess. Heat in 30 second increments until warmed.
More Fall Side Dishes You Will Love:
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