Experience the delightful flavors of sautéed butternut squash with this easy stovetop recipe. Caramelized to perfection, it’s a quick and tasty side dish!
When it comes to easy sides that are bursting with fall flavors, sautéed butternut squash takes the spotlight! The combination of tender squash, light caramelization, and savory seasonings creates a dish that will tantalize your taste buds and warm your soul.
And did I mention that this recipe is incredibly easy to make? You only need 6 ingredients and about 10 minutes of prep time! Simply peel and dice the squash, then let the skillet work its magic.
As the butternut squash cooks to tender perfection, it develops a beautiful caramelized exterior that enhances its natural sweetness. The addition of cinnamon, garlic powder, salt, and pepper creates a delightful balance of sweet and savory!
If you’ve been looking for an easy way to cook butternut squash on the stove, you’re going to love this recipe. It’s so quick to throw together, and the results are downright addicting!
How to Cook Butternut Squash Cubes
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Peel and dice the squash into small pieces.
STEP TWO: On the stove, heat the olive oil in a large skillet over medium heat.
STEP THREE: Once the oil is hot, add the chopped squash. Season with salt, cinnamon, garlic powder, and pepper.
STEP FOUR: Allow to cook, stirring frequently, until the squash is tender, about 15-20 minutes.
STEP FIVE: Serve immediately.
What to Serve with Sauteed Butternut Squash
- Air Fryer Cube Steak
- Baked Split Chicken Breast
- Cast Iron Chicken Breast
- Frozen Ham in the Instant Pot
- Impossible Burger in the Air Fryer
- Cast Iron Pork Tenderloin
How Long to Cook Butternut Squash on the Stovetop
Sautéing butternut squash on the stovetop typically takes around 15 to 20 minutes.
You want to pan fry the squash cubes until they become fork tender and develop a nice caramelized exterior. Make sure to stir frequently to prevent any sticking or burning.
You’ll know the squash is perfectly pan roasted when it’s fork tender with browning around the outside. You’ll also know because your kitchen will smell incredible!
Tips for Making the Best Pan Fried Butternut Squash
- Try to dice all the squash pieces to a similar size so they’ll cook more evenly.
- Use a large skillet to allow enough space for the squash to cook without overcrowding.
- Stir the squash frequently to prevent sticking and promote even browning on all sides. This will also help evenly distribute the oil and spices.
- For added flavor, consider garnishing the sautéed butternut squash with fresh herbs or a sprinkle of Parmesan cheese before serving.
- Serve hot! Fried butternut squash is best enjoyed immediately.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days. I recommend reheating in a skillet until crispy on the outside.
More Delicious Fall Recipes
- Air Fryer Acorn Squash
- Candied Yams
- Air Fryer Apple Slices
- Air Fryer Baked Apples
- Air Fryer Butternut Squash
- Cinnamon Roll Apple Pie Filling
- Fall Fruit Salad
- Pecan Pie without Corn Syrup
- Pumpkin Bread with Cream Cheese Frosting
- Pumpkin Snickerdoodles
- Roasted Acorn Squash Recipe
Other Vegetarian Recipes You’ll Love:
- Air Fryer Bell Peppers
- Air Fryer Breakfast Potatoes
- Air Fryer Carrot Chips
- Air Fryer Chickpeas
- Air Fryer Eggplant Fries
- Air Fryer Spaghetti Squash
- Air Fryer Squash and Zucchini
- Cajun Corn on the Cob
- Sweet Potato and Black Bean Tacos
- Sweet Potato Buddha Bowl
- 1 medium butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
- Peel and dice the squash into small pieces
- Heat the olive oil over medium heat in a large skillet
- Add the chopped squash, then season with salt, cinnamon, garlic powder, and pepper
- Allow to cook, stirring frequently, until the squash is tender, about 15-20 minutes
- Serve immediately
Amount Per Serving: Calories: 82Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 531mgCarbohydrates: 6gFiber: 2gSugar: 1gProtein: 1g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.