Easy Sauteed Butternut Squash Recipes
BUTTERNUT SQUASH SAUTé
Get your dark green and yellow veggies now. Squash and spinach pair for a skillet-easy side.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- In 12-inch skillet, cook bacon over medium-low heat, stirring occasionally, until crisp. Stir in onion. Cook about 2 minutes, stirring occasionally, until onion is crisp-tender.
- Stir in squash, thyme and pepper. Cover and cook 8 to 10 minutes, stirring occasionally, until squash is tender. Stir in spinach just until wilted.
Nutrition Facts : Calories 70, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 65 mg
SAUTEED BUTTERNUT SQUASH WITH SHAVED APPLE AND PECANS
Steps:
- Melt the butter and oil in a large heavy-bottomed skillet over medium-high heat. Add the sage and fry until crisp, about 2 minutes. Remove the sage to a paper towel-lined plate. Add the squash to the skillet along with the nutmeg and a sprinkle of salt and pepper. Saute the squash, stirring occasionally, until browned and almost cooked through, 10 to 15 minutes. Lower the heat and continue to cook until the squash is soft and cooked through, about 5 minutes more. Remove to a serving dish, top with the shaved apple and sprinkle with the toasted pecans and sage leaves. Serve immediately.
ROASTED BUTTERNUT SQUASH
Steps:
- Preheat the oven to 375 degrees F, and line 2 baking sheets with parchment paper.
- Peel, seed, and dice the squash into 1-inch cubes. Toss the cubes in a large bowl together with the remaining ingredients. Spread into a single layer on the baking sheets. Roast in the oven until the squash is tender in the center and the outside is brown and crisp, about 25 to 30 minutes. Remove the squash from the oven, transfer to a serving bowl and serve.
BUTTERNUT SQUASH SAUTE
The hardest thing about this recipe is peeling the squash. I've tried different ways to peel it but I keep going back to my trusty sharp paring knife.
Provided by Lvs2Cook
Categories Spinach
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook bacon in a 12 inch skillet over medium heat, stirring occasionally, until it is crisp.
- Stir in onion and cook about 2 minutes until it is crisp-tender.
- Stir in squash, thyme and pepper.
- Cover and cook 8 to 10 minutes, stirring occasionally, until squash is tender.
- Stir in spinach until just wilted.
Nutrition Facts : Calories 216.7, Fat 7.2, SaturatedFat 2.3, Cholesterol 10.3, Sodium 150.4, Carbohydrate 37.9, Fiber 6.7, Sugar 7.5, Protein 5.4
SIMPLE ROASTED BUTTERNUT SQUASH
Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.
Provided by MChele
Categories Side Dish Vegetables Squash
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
- Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 30.3 g, Fat 7 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 10.6 mg, Sugar 5.6 g
SQUASH SAUTE
Wonderful Italian seasonings blend perfectly in this yummy and versatile squash side dish. -Vicki Schurk, Hamden, Connecticut
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the zucchini, squash and onion in oil for 4-6 minutes or until crisp-tender. Add the remaining ingredients; cook 1 minute longer.
Nutrition Facts : Calories 37 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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