Learn How to Sauté Butternut Squash on the stovetop. It's quick, easy and absolutely delicious. This winter squash is sautéed in butter and tossed in cinnamon and sugar for the perfect finish. Ready in less than 30 minutes!
This is one of my favorite methods to cook butternut squash because it's so much faster when you cut it into cubes and sauté. Plus, butternut squash is full of nutrients and really inexpensive in the Winter. It's a great side dish to serve the family to get their veggies and it tastes fantastic too.
Why You'll Love This Recipe:
- Minimal Ingredients Required. This butternut squash is the star of the recipe and only uses a few extra basic ingredients.
- Full of Flavor. Butternut squash is one of the best tasting winter squashes with a slightly sweet taste and melt in your mouth texture.
- Great for on a Budget. Winter squashes are usually pretty inexpensive and it makes enough for a side dish for 4-5 people.
- Healthy. Packed with nutrients and low in calories, so feel free to indulge.
- It's Quick. Ready to eat in less than 30 minutes, and even quicker if you buy pre-peeled and cubed squash.
Butternut Squash- A delicious winter squash with a mild sweetness. The skin is thick and needs to be peeled in this recipe for the best taste.
Butter and Olive Oil- Used to sauté the squash. The butter brings in the best savory flavors and the olive oil is brought in to increase the burning point of the butter, so it doesn't burn and create bitter flavors.
Cinnamon and Sugar-Just a touch to add in sweetness and a woody taste from the cinnamon, which pairs fantastic with butternut squash. Cinnamon is the best Fall and Winter spice.
Sliced Almonds and Cranberries-Optional toppings that bring in lots of additional texture and flavors.
*Full recipe ingredients and quantities can be found in the recipe card below.
Substitutions and Variations:
For a major time saver, buy the butternut squash cubed in the package from the grocery store. This will save you about 10-15 minutes of prep time.
I don't suggest substituting the fresh butternut squash with frozen. It get's watery in the pan and will cook faster. If that's all you have, just watch it and drain any excess water in the skillet.
Looking for savory instead of sweet? Sprinkle on some salt and pepper instead of the cinnamon and sugar.
Want it even sweeter? Double up the cinnamon and sugar or drizzle the finished squash with maple syrup or honey.
How to Sauté Butternut Squash:
Step 1: Slice the top and bottom few inches off the butternut squash. Divide the squash in half, by carefully cutting lengthwise down the squash. Remove seeds and discard.
Step 2: Using a vegetable peeler, peel the thick light brown skin off the outside of the squash and discard.
Step 3: Cut the butternut squash into 1 inch cubes.
Step 4: Heat a large skillet over medium heat on the stovetop and toss in olive oil and butter. Allow it to melt.
Step 5: Add in the squash and salt and sauté for 2 minutes, stirring half way through. Cover the skillet with a tight fitting lid and cook for 4 minutes. Uncover, stir and reduce heat to medium low. Cover again and cook for another 4-5 minutes until tender.
Step 6: Whisk the ground cinnamon and sugar to combine.
Step 7: Sprinkle the cinnamon sugar over the squash and gently toss the squash to incorporate the cinnamon sugar. Optional: Top with sliced almonds and dried cranberries.
Step 8: Serve and enjoy!
- Be really careful when chopping and peeling the butternut squash. Use a sharp knife that slices well and keep your hands clear when slicing down the center lengthwise.
- Keep a close eye on the squash as it cooks quickly on the stovetop.
- When stirring, be gentle with the butternut squash to keep them in cubed shape.
If you're baking or air frying butternut squash, you can cook it in the skin and scoop out the squash after cooking. In this recipe, it is sautéed in cubes, so it's important to peel off the tough skin before pan frying on the stovetop. Buy it at the store already pre-cubed if you want to save time and energy.
Chop the top and bottom stems off the squash. Then, slice in half lengthwise and peel with a vegetable peeler.
Yes! This winter squash is packed full of potassium, magnesium and high in Vitamin C. Also, it's low in calories and really filling too.
Store the leftover butternut squash in a sealed container in the fridge for up to 3 days. Reheat in the microwave, oven, or in the skillet until hot.
More Vegetable Side Dishes You Will Love:
If you tried this Sautéed Butternut Squash Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!Print