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Sautéed Butternut Squash

  • 15 m
  • 30 m
EatingWell Test Kitchen
“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.”


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


  • 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.
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