Sautéed Butternut Squash

Sautéed Butternut Squash

0 Reviews
From:, October 2017

Sautéeing butternut squash in olive oil quickly yields perfectly cooked results and slighly caramelizes the squash for extra flavor. This recipe makes a delicious vegetable side dish to pair with roasted meats.

Ingredients 7 servings

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Original recipe yields 7 servings
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  • 1 large butternut squash (2-3 pounds), peeled, seeded and cubed
  • 1 tablespoon extra-virgin olive oil


  • Prep

  • Ready In

  1. Heat oil in a large saucepan over medium heat.
  2. Add squash; cook, stirring frequently, until tender and lightly browned, about 15 minutes.
  • To make ahead: Peel and cube squash; refrigerate, covered, for up to 3 days before cooking.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 75 calories; 2 g fat(0 g sat); 3 g fiber; 15 g carbohydrates; 1 g protein; 35 mcg folate; 0 cholesterol; 3 g sugars; 0 g added sugars; 13,776 IU vitamin A; 27 mg vitamin C; 62 mg calcium; 1 mg iron; 5 mg sodium; 456 mg potassium
  • Nutrition Bonus: Vitamin A (276% daily value), Vitamin C (45% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ fat

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