Best 4 Butternut Squash Sauté Recipes

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Butternut squash is a versatile winter squash that can be used in a variety of dishes, from soups and stews to roasted vegetables and purees. Sautéing is a quick and easy way to cook butternut squash, and it brings out the vegetable's natural sweetness and flavor. Whether you are looking for a simple side dish or a hearty main course, there are many delicious butternut squash sauté recipes to choose from.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

CURRIED BUTTERNUT SQUASH SAUTé



Curried Butternut Squash Sauté image

Butternut squash and Granny Smith apples complement the complex curry spice in this simple side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 4

Number Of Ingredients 8

2 teaspoons canola or olive oil
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 medium butternut squash (about 3 lb), peeled, seeded and cut into 1/2-inch pieces (about 3 cups)
2 medium Granny Smith apples, peeled, cut into 1/2-inch pieces (2 cups)
2 teaspoons packed brown sugar
1 1/2 teaspoons curry powder
1/4 teaspoon salt

Steps:

  • In 12-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 minutes, stirring occasionally, until onion is crisp-tender.
  • Add squash, apples, sugar, curry powder and salt. Cook and stir 1 minute. Reduce heat to medium-low; cover and cook 10 to 12 minutes, stirring occasionally, until squash is tender. If desired, garnish with fresh thyme.

Nutrition Facts : Calories 220, Carbohydrate 46 g, Cholesterol 0 mg, Fiber 11 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 17 g, TransFat 0 g

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 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

Tips:

  • Choose the right butternut squash: Look for a squash that is firm and heavy for its size, with a smooth, unblemished skin. Avoid squash that has soft spots or bruises.
  • Peel and cube the squash: Use a sharp knife to peel the squash, then cut it in half lengthwise. Scoop out the seeds and stringy pulp, then cut the squash into 1-inch cubes.
  • Sauté the squash: Heat a large skillet over medium heat. Add the squash cubes and cook, stirring occasionally, until they are tender and slightly browned, about 10 minutes.
  • Season the squash: Add your desired seasonings to the squash, such as salt, pepper, garlic powder, or onion powder. You can also add a pinch of cayenne pepper for a little heat.
  • Garnish the squash: Once the squash is cooked, transfer it to a serving dish and garnish with fresh herbs, such as parsley or cilantro.

Conclusion:

Butternut squash is a versatile vegetable that can be enjoyed in many different ways. Sautéed butternut squash is a simple but delicious side dish that can be enjoyed on its own or as part of a larger meal. With its slightly sweet and nutty flavor, sautéed butternut squash is a great way to add some extra nutrients to your diet.

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