This simple recipe for sauteéd butternut squash is a quick and easy side for all of your favorite fall dishes and a great option for an easy Thanksgiving side dish.
Jump to:
Why this Recipe Works
When fall rolls around I often turn to butternut squash for a quick and easy side dish to pair with fall favorites like roasted turkey. This sauteéd squash uses just 5 ingredients and results in a delicious side that's a little sweet and a little salty and always a hit.
Ingredient Notes
Butternut squash can be prepared sweet or savory. This easy stovetop butternut squash recipe is more on the savory side and lets the earthy flavors of the squash shine, but it still has a hint of natural sweetness.
If you are looking for a sweeter butternut squash side dish, see my recipe variation towards the bottom of the post.
How to Cut Butternut Squash
Butternut squash can be difficult to cut because of its tough outer skin and odd shape. There are two methods I recommend, depending on your comfort with a knife.
You can either cut the skin off with a sharp knife, or you can use a vegetable peeler. In this post I'll show you the peeler method.
Check out my Roasted Butternut Squash Pasta post for details on the knife method.
- Cut the top and bottom ends off of the squash. Then using a vegetable peeler, peel the skin off.
- Cut the butternut squash in half lengthwise, then scoop out the seeds.
- Cut just above the bulb portion to separate the neck and bulb.
- Then cut the squash into chunks. For this recipe I recommend smaller chunks, around a ½ inch to 1 inch in size. For roasted butternut squash, larger chunks work well.
Step-by-Step Instructions
- Set a large skillet over medium heat. As it preheats place the cubed squash in a bowl and top with the oil. Toss to coat the squash, then season with salt, pepper, and thyme. Toss again then add to the pan.
- Cook for around 15 minutes, flipping occasionally until fork tender. If you prefer a softer texture cover the pan with a lid while it cooks.
How to Serve Butternut Squash
This stovetop butternut squash is a perfect side dish for roasted meat and poultry. I love to serve it with my herb roasted turkey breast for a delicious fall meal or an easy side dish for Thanksgiving dinner. My lemon and thyme baked chicken thighs are another great choice.
You can also use this pan cooked squash in place of roasted butternut squash in other dishes like:
- Roasted Butternut Squash Soup
- Creamy Roasted Butternut Squash Pasta
- Kale and Farro Salad with Roasted Butternut Squash
Recipe Variation
This recipe is more of a savory butternut squash preparation. If you want a sweeter version of sauteéd butternut squash, when seasoning the squash:
- Leave out the thyme and black pepper and reduce the salt to ½ teaspoon.
- Add 1 tablespoon of light brown sugar, ½ teaspoon of cinnamon, and 1⁄4 teaspoon of nutmeg and toss to combine. Add 1 tablespoon of butter when adding the squash to the pan then proceed with the cooking as directed.
You can also prepare this recipe using sweet potatoes in place of the squash using either the original savory recipe, or using the sweeter variation above. The flavor of sweet potatoes is similar to butternut squash and goes well with both versions.
Recipe Tips and FAQs
Store leftovers in an airtight container and refrigerate for up to 5 days.
I recommend reheating most leftovers in an oven or on the stovetop, but this recipe is great for reheating in the microwave. Simply cover and reheat leftovers in 1-minute intervals until warmed through.
Yes, you can peel and cut your squash up to 3 days before cooking.
You can also freeze the uncooked cubed squash for up to 3 months. Thaw frozen squash overnight in the fridge before using.
The thick outer skin of butternut squash is not edible. For roasted squash you can leave the peel on and halve the squash lengthwise, then roast it in the oven and scoop out the cooked squash. For this recipe, it's best to remove the skin prior to cooking.
More Side Dish Recipes
- Instant Pot Garlic Mashed Potatoes
- Garlic Butter Green Beans
- Creamy Cauliflower Gratin
- Crispy Herb Roasted Potatoes
- Creamy Bacon Mac and Cheese
📖 Recipe
Sauteéd Butternut Squash
Ingredients
- 1 medium butternut squash, 2-3 pounds
- 1 Tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme
Instructions
- Peel the squash, then cut in half lengthwise. Scoop out the seeds. Cut just above the bulb to separate the neck portion then dice into cubes around ½ -to 1 inch in size.
- Set a large skillet over medium heat. As it preheats place the cubed squash in a bowl and top with the oil. Toss to coat the squash, then season with salt, pepper, and thyme. Toss again then add to the pan.
- Cook for around 15 minutes, flipping occasionally until fork tender. If you prefer a softer texture cover the pan with a lid while it cooks.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
Leave a Reply