Sautéed Butternut Squash
This Sautéed Butternut Squash is caramelized to perfection on the stovetop, then lightly seasoned with garlic, salt, and pepper. Made in only 25 minutes with just 5 ingredients, this quick and easy vegetable side dish recipe highlights the natural sweetness of this tasty winter squash and is ideal for a busy weeknight dinner.
Servings 3 servings
Calories 164kcal
Ingredients
- 1 ½-2 pound whole butternut squash (approx. 3 cups cubed) peeled and cut into ½ to ¾-inch cubes
- 2 tablespoons light olive oil
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Heat olive oil over medium heat in a well-seasoned cast iron skillet or non-stick skillet. Add the cubed butternut squash to the skillet, spreading it out into a single layer. Cover the skillet with a lid and cook for 5-7 minutes. Stir the squash and reduce the heat to medium-low. Place the lid back on the skillet and cook for an additional 5 minutes or until the squash is soft and tender.
- Sprinkle the garlic powder, salt, and pepper evenly over the squash, stirring to ensure all of the squash is well-seasoned. Remove the skillet from the heat and serve.
Notes
- Quick Tip: Use a well-seasoned cast iron skillet or a Teflon-free non-stick skillet to ensure the cooked butternut squash does not stick to your pan.
- Storage: Store leftover cooked butternut squash in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Make Ahead: Butternut squash can be cubed and stored raw in the refrigerator for up to 7 days.
Nutrition
Serving: 1serving | Calories: 164kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6.5g | Sodium: 329mg | Potassium: 591mg | Fiber: 6.5g | Sugar: 4g | Vitamin C: 31mg | Calcium: 85mg | Iron: 1.3mg
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