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.
Heat oil in a large saucepan over medium heat.
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.
1 starch, 1/2 fat