Cheesy Sautéed Butternut Squash
This sautéed butternut squash recipe is paired with garlic, shallots, rosemary, thyme, and parmesan cheese. Cubed and cooked on the stovetop, this recipe is easy to make and tastes absolutely delicious. Serve it as a veggie side dish for breakfast or dinner!
This sautéed butternut squash recipe was inspired by one of the most popular recipes on the blog, this cheesy butternut squash rice bowl. It has a similar flavour profile, but is made without the rice or shrimp.
You can treat this recipe as a veggie side dish for dinner, or in place of potatoes/hash browns in a brunch spread. I love it for the holiday season, too!
As always, I’ve included some ingredient modifications to suit your unique dietary needs, tips for cutting and cooking butternut squash on the stovetop, and some more ideas for what to serve this recipe with.
As a dietitian, I’m happy to share that butternut squash is packed with nutrients, like fiber, vitamin A, and vitamin C. I share more about the nutrition benefits of winter squash below, if interested. I hope you enjoy this nutritious and delicious recipe!
Want more side dish inspiration? Check out my roundup of 20+ easy, healthy vegetable side dish recipes for more ideas. I also have a roundup for winter squash recipes if you want more butternut squash recipe inspiration, too 🙂
Ingredients needed & possible substitutions
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!
Step-by-step: how to cut butternut squash into cubes
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!
Step-by-step: how to sauté butternut squash
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.
What to serve this recipe with
These sautéed butternut squash cubes can be served in a number of ways:
- Treat them like cheesy potatoes or hashbrowns, and serve them at a holiday brunch! They taste great paired with eggs or bacon.
- 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).
- You could also add them to something like a grain bowl or salad!
Storage notes
Leftovers of this recipe will keep in an airtight container in the fridge for 3-5 days. You can easily reheat it in the microwave, or on the stovetop if preferred.
Butternut squash nutrition benefits
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!
More butternut squash recipes:
- Roasted Butternut Squash With Coconut Cream
- Kale Butternut Squash Breakfast Hash
- Roasted Butternut Squash & Red Pepper Soup
- Cheesy Butternut Squash Rice Bowl
- Kale Butternut Squash Salad With Farro & Goat Cheese
Did you give this Sautéed Butternut Squash Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Cheesy Sautéed Butternut Squash
Ingredients
Instructions
- Heat olive oil on a large pan over medium-high.
- Once hot, add the garlic and shallots to the pan. Sauté for 2 minutes.
- Add butternut squash cubes, thyme, rosemary, salt, and pepper to the pan. Cook for 15-20 minutes, stirring every couple of minutes until squash is fork-tender.
- Turn off heat, then stir parmesan into the cooked butternut squash. It will melt nicely and coat the squash. Serve hot!
Notes
- You can use 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.
- The shallot can be swapped with onion or you can omit it entirely if needed
- I used fresh garlic, but you could use garlic powder in a pinch
- I used dried rosemary and thyme, but you could use fresh if preferred. Fresh thyme also makes a pretty garnish for serving!
- Instead of parmesan, you could 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.
- Treat them like cheesy potatoes or hash browns, and serve them at a holiday brunch! They taste great paired with eggs or bacon.
- 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).
- You could also add them to something like a grain bowl or salad!
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
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2 Comments on “Cheesy Sautéed Butternut Squash”
Came to your website and searched butternut squash because I knew you’d have tips on how to cut it when I was going to roast some! This walk-through was so helpful. Now I’ll have to make this recipe too!
Thank you so much, Rae! I’m glad you found these cutting tips helpful! Definitely recommend trying this one when you have a chance – the cheesiness is soo good with the soft squash!