Butternut Squash Sauteed Recipes

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SAUTéED BUTTERNUT SQUASH



Sautéed Butternut Squash image

Sautéed Butternut Squash is an easy stove top vegetable recipe that pairs well with most main dishes. It's prepared with olive oil, salt and pepper, and has a mild flavor that kids love.

Provided by Jodi Danen, RDN / Create Kids Club

Categories     Vegetable

Time 30m

Number Of Ingredients 3

1 small butternut squash
1 tablespoon olive oil
1/2 teaspoon salt

Steps:

  • ⭐️ Prepare the squash. On the cutting board, carefully cut the ends off the squash. Using the peeler, peel the squash. Cut it in half then scoop out the seeds. Cut into bite-sized squares.
  • ⭐️ Sautee the squash. In the large skillet, heat olive oil. Add squash cubes. Cook for 20-25 minutes or until fork tender, stirring often. Season with salt and serve hot.

Nutrition Facts : Calories 77 kcal, Carbohydrate 15 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 199 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

BUTTERNUT SQUASH SAUTé



Butternut Squash Sauté image

Get your dark green and yellow veggies now. Squash and spinach pair for a skillet-easy side.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 8

Number Of Ingredients 6

4 slices bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
6 cups 1/2-inch pieces peeled butternut squash (2 small)
1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme leaves
1/8 teaspoon pepper
3 cups firmly packed baby spinach leaves

Steps:

  • In 12-inch skillet, cook bacon over medium-low heat, stirring occasionally, until crisp. Stir in onion. Cook about 2 minutes, stirring occasionally, until onion is crisp-tender.
  • Stir in squash, thyme and pepper. Cover and cook 8 to 10 minutes, stirring occasionally, until squash is tender. Stir in spinach just until wilted.

Nutrition Facts : Calories 70, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 65 mg

SAUTéED BUTTERNUT SQUASH WITH GARLIC, GINGER & SPICES



Sautéed Butternut Squash with Garlic, Ginger & Spices image

Provided by Julie Grimes Bottcher

Categories     Side dishes

Yield three to four.

Number Of Ingredients 10

4 Tbs. unsalted butter
4 cups 1/2-inch-diced, peeled butternut squash (from about a 2-pound squash)
Kosher salt
1 Tbs. finely grated fresh ginger (use a rasp-style grater if you have one)
1 Tbs. minced garlic
1/2 tsp. ground cumin
1/4 tsp. ground coriander
Pinch ground cinnamon
Pinch cayenne
2 tsp. finely chopped fresh cilantro (optional)

Steps:

  • Melt 3 Tbs. of the butter in a 10-inch straight-sided sauté pan over medium-high heat. Add the butternut squash and a large pinch of salt. Cook, stirring occasionally at first and then more frequently as the squash browns, until the squash is tender and lightly browned, about 15 minutes. Push the squash to one side of the pan and add the remaining Tbs. of butter to the clear space. When the butter melts, add the ginger, garlic, and 1/2 tsp. salt. Cook the aromatics in the melted butter, stirring constantly and scraping the bottom of the pan until they are softened, 1 to 2 minutes. Stir the cumin, coriander, cinnamon, and cayenne into the ginger and garlic and cook until fragrant, about 30 seconds. Stir the flavorings into the squash, adjust the salt to taste before serving, and garnish with the cilantro, if using.

Nutrition Facts : ServingSize three to four., Calories 150 kcal, Fat 100 kcal, SaturatedFat 7 g, TransFat 12 g, Carbohydrate 14 g, Fiber 4 g, Protein 1 g, Cholesterol 30 mg, Sodium 320 mg, UnsaturatedFat 3 g

BUTTERNUT SQUASH SAUTE



Butternut Squash Saute image

The hardest thing about this recipe is peeling the squash. I've tried different ways to peel it but I keep going back to my trusty sharp paring knife.

Provided by Lvs2Cook

Categories     Spinach

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 6

4 slices bacon, cut into 1 inch pieces
1 medium onion, chopped
2 small butternut squash, peeled and cut into 1/2 inch slices
1/2 teaspoon chopped fresh thyme
1/8 teaspoon pepper
3 cups firmly packed baby spinach leaves

Steps:

  • Cook bacon in a 12 inch skillet over medium heat, stirring occasionally, until it is crisp.
  • Stir in onion and cook about 2 minutes until it is crisp-tender.
  • Stir in squash, thyme and pepper.
  • Cover and cook 8 to 10 minutes, stirring occasionally, until squash is tender.
  • Stir in spinach until just wilted.

Nutrition Facts : Calories 216.7, Fat 7.2, SaturatedFat 2.3, Cholesterol 10.3, Sodium 150.4, Carbohydrate 37.9, Fiber 6.7, Sugar 7.5, Protein 5.4

ROASTED BUTTERNUT SQUASH



Roasted Butternut Squash image

For a guaranteed standby, get Ina Garten's Roasted Butternut Squash recipe from Barefoot Contessa on Food Network. All you need is high heat and good olive oil.

Provided by Ina Garten

Categories     side-dish

Yield 4 to 5 servings

Number Of Ingredients 4

1 large butternut squash (about 3 pounds), peeled and seeded and cut in 1-inch chunks
3 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

SAUTEED BUTTERNUT SQUASH WITH SHAVED APPLE AND PECANS



Sauteed Butternut Squash with Shaved Apple and Pecans image

Provided by Kardea Brown

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

4 tablespoons unsalted butter
2 tablespoons canola oil
8 sage leaves
3 cups cubed butternut squash (1/2-inch cubes; about 1 small squash)
1/4 teaspoon ground nutmeg
Kosher salt and freshly cracked black pepper
1 Granny Smith apple, cored and sliced thin with a mandoline or knife
1/2 cup toasted pecans, coarsely chopped

Steps:

  • Melt the butter and oil in a large heavy-bottomed skillet over medium-high heat. Add the sage and fry until crisp, about 2 minutes. Remove the sage to a paper towel-lined plate. Add the squash to the skillet along with the nutmeg and a sprinkle of salt and pepper. Saute the squash, stirring occasionally, until browned and almost cooked through, 10 to 15 minutes. Lower the heat and continue to cook until the squash is soft and cooked through, about 5 minutes more. Remove to a serving dish, top with the shaved apple and sprinkle with the toasted pecans and sage leaves. Serve immediately.

SQUASH SAUTE



Squash Saute image

Wonderful Italian seasonings blend perfectly in this yummy and versatile squash side dish. -Vicki Schurk, Hamden, Connecticut

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 9

1 cup sliced zucchini
1 cup sliced yellow summer squash
2 tablespoons finely chopped onion
1/2 teaspoon olive oil
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon salt
Dash garlic powder
Dash pepper

Steps:

  • In a large skillet, saute the zucchini, squash and onion in oil for 4-6 minutes or until crisp-tender. Add the remaining ingredients; cook 1 minute longer.

Nutrition Facts : Calories 37 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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