Cheesy Sautéed Butternut Squash

All you need to make this sautéed butternut squash recipe are 7 simple ingredients:

• butternut squash – you can purchase pre-cubed butternut squash if you’d like to make this recipe faster! If the cubes are significantly larger than indicated in this recipe, you can cut them in half to make them smaller.
• olive oil
• shallot – you could swap with onion or omit entirely if needed
• garlic – I used fresh garlic, but you could use garlic powder in a pinch!
• thyme – I used dried, but you could use fresh (or add it on at the end to garnish!)
• rosemary – I used dried rosemary, but again you could use fresh if preferred
• parmesan – I used freshly grated parmigiano-reggiano. You could also use another cheese, like gruyere.

For a vegan or dairy-free option, use a vegan parmesan or omit entirely. I haven’t personally tried it, but nutritional yeast might work too!

Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!

Using a good vegetable peeler, remove the skin from the squash and cut off the hard ends with a sharp knife.

Then, slice the squash in half (separating the long part from the bulbous part). It is then easier to slice these two sections in half lengthwise. Remove the seeds and flesh from the bulbous end.

Then, take each section and cut 1/2-inch pieces down the length of the vegetable.

From there, you will have rings or half-moon shaped pieces of squash. These pieces can then be cut into 1/2-inch cubes or triangles, ready to cook!

Once your squash is cut into cubes, it’s time to cook them!

You’ll want to heat the olive oil in a large frying pan or skillet over medium-high heat.

Next, cook the minced garlic and sliced shallots for about 2 minutes, until lightly browned and fragrant.

Then, add the squash cubes, thyme, rosemary, salt, and pepper. Cook them for about 15-20 minutes, or until they’re soft and tender. I like to let them sit for a couple minutes at a time, then stir them, then repeat until done!

Once the squash is done, turn off the heat and stir in the parmesan cheese. It will melt nicely and coat the squash. Serve hot.

These sautéed butternut squash cubes can be served in a number of ways:

1. Treat them like cheesy potatoes or hashbrowns, and serve them at a holiday brunch! They taste great paired with eggs or bacon.
2. Treat them as a delicious side dish to your main meal – they go great with a number of proteins (like chicken, shrimp, scallops, or turkey) and some non-starchy veggies (like broccoli, brussels sprouts, or sautéed kale/spinach).
3. You could also add them to something like a grain bowl or salad!

Butternut squash is particularly high in micronutrients like vitamin A and vitamin C, with just one cup of cooked squash providing 457% and 52% of your daily needs, respectively!

It’s also a great source of other vitamins and minerals, such as:

• vitamin E
• magnesium
• potassium
• manganese
• multiple B-vitamins

It’s rich orange colour is thanks to the squash’s carotenoid content. Carotenoids (like beta-carotene) are plant pigments that have antioxidant properties, providing a host of health benefits. The vitamin C and E in this squash have antioxidant roles, too!

Butternut squash is also an excellent source of dietary fiber, with one cup of cooked squash providing 7 grams. As you can see, butternut squash is a great way to get you to those 30 grams of fibre a day!

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Did you give this Sautéed Butternut Squash Recipe a try? Let me know by leaving a comment and recipe rating below!

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