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Easy Sauteed 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.
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Servings:
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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
Directions
PREP
15 mins
COOK
15 mins
READY IN
30 mins
  • 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.
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