Best 4 Butternut Squash Saute Recipes

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Butternut squash is a delicious and versatile vegetable that can be prepared in a variety of ways. One of the simplest and most flavorful ways to cook butternut squash is to sauté it. Sautéing butternut squash brings out its natural sweetness and caramelizes the edges, creating a slightly crispy texture. It is a quick and easy side dish that can be served with a variety of main courses, or it can be used as an ingredient in salads, soups, and stews.

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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 squash: Look for butternut squash that is firm and has a deep orange color. Avoid squash that has blemishes or soft spots.
  • Peel and cube the squash: Use a sharp knife to peel the squash, then cut it in half lengthwise. Scoop out the seeds and cut the squash into 1-inch cubes.
  • Season the squash: Before cooking, toss the squash cubes with olive oil, salt, and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
  • Cook the squash over medium heat: Cook the squash in a large skillet or sauté pan over medium heat. Stir the squash occasionally so that it cooks evenly.
  • Add other vegetables: Feel free to add other vegetables to your sautéed butternut squash, such as onions, peppers, mushrooms, or zucchini.
  • Serve immediately: Sautéed butternut squash is best served immediately. You can garnish it with fresh herbs, such as parsley or cilantro.

Conclusion:

Sautéed butternut squash is a delicious and versatile side dish that can be enjoyed with a variety of meals. It is easy to make and can be tailored to your own taste preferences. With its sweet and nutty flavor, sautéed butternut squash is a surefire hit with everyone at the table.

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