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Easy Sautéed Winter Squash Recipe

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Cutting the raw squash into small cubes reduces the cooking time while maintaining the rich taste of baked squash.

Easy Sautéed Winter Squash Recipe (+)

Directions

Cut squash in half, lengthwise, and remove seeds and stringy pulp. Then cut crosswise into large chunks. (The chunks are easier to peel than a whole squash.) Peel and cut squash meat into 1/2-inch cubes.
Over medium heat, melt butter in a large skillet. When hot, add squash cubes in a single layer and cook without stirring for about 5 minutes, to brown the bottom sides. Stir to turn cubes and cook another 5 minutes. Sprinkle on brown sugar, if using, stir to mix well, and cook 5 minutes or until squash is tender. Add salt and pepper to taste. Serve warm.
TIP: Roasted squash seeds make a nutritious and tasty snack. For roasting directions, see recipe for Pepitas.

Prep Time: 15 minutes

Cook Time: 15 minutes

Serving Size: cup

Servings: 4

Enter desired servings:

Ingredients

-		1 winter squash, about 2 lbs, preferably smooth skinned (butternut, delicata, etc)
-		2 tablespoons butter
-		1 tablespoon brown sugar, or more, to taste (optional; omit if squash is very sweet)
		salt and pepper

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