Easy Sautéed Butternut Squash

This simple sauteed butternut squash is subtly sweet and easy to make! It's caramelized in a hot skillet then kissed with maple syrup and butter.

Why You'll Love it

I am obsessed with this maple sauteed butternut squash! It's nutritious with a buttery, maple-kissed finish and deeply caramelized edges. I can't get enough.

Here's why I love it so much and you should too!

• Meal-prep: If you cube the butternut squash ahead of time, it comes together in a flash! I cut it up, transfer it to a zip-top bag, and refrigerate it until ready to sauté.
• Easy: If you want to skip peeling and chopping altogether, you can buy pre-cubed butternut squash. Cheating is acceptable in the kitchen!
• Flavor-packed: You only need a little bit of maple syrup to give it a sweet finish and deep caramelization!

This stovetop butternut squash is bound to become a weekly staple! And it taste amazing as leftovers. Win, win.

Key Ingredients

• Butternut squash - Look for one that's heavy for it's size without soft spots or bruises. I cut mine up ahead of time to keep prep work quick and minimal. You can find pre-cubed, bagged butternut squash in the produce aisle, if you prefer not to cut it.
• Olive oil - I start with olive oil then finish with butter! It's heart-healthy with a high-smoke point so it doesn't burn.
• Unsalted butter - I add toward the end for a delightfully nutty finish! You don't need much to amp up the flavor.
• Maple syrup - My favorite sweetener! I love the maple finish. If you don't have any, brown sugar should work too.
• Kosher salt - A little bit of salt enhances flavor AND sweetness!

How to Cut a Butternut Squash:

I prefer to buy a whole squash and cut it up myself. If you prefer to skip this part, buy pre-cut squash. If it's in extra-large pieces, you may need to cut them smaller.

• Cut off the ends: Lay the butternut squash flat against a cutting board. Slice off both ends so you have flat edges.
• Peel the squash: Use a heavy-duty peeler to peel the entire squash.
• Cut off the neck: Lay the squash flat again and cut the long neck off.
• Remove the seeds: Cut the large, rounded end in half vertically and use a large spoon to scoop out the goop and seeds.
• Cube: Cut the neck into thick rounds, then cut those rounds into cubes. Cut the base into slices, then cut those into cubes.

How to Sauté Butternut Squash:

This sauteed butternut squash recipe is very easy! The hardest part is cutting up the butternut squash. That's why I do it ahead of time.

The rest of the process is very quick!

• Sauté - I start with olive oil so it doesn't burn while the squash cooks. At this point, you're just looking for it to soften and caramelize a little bit.

• Caramelize - Add the butter, maple syrup, salt, and thyme. The butter/syrup combo kicks the caramelization into high gear. I like some deeply caramelized edges. If you cook it long enough, it gets slightly crispy edges.

• Serve - Serve immediately, while it's still warm!

Expert Tips

• The less you stir the squash, the more caramelization you'll get. Avoid stirring the entire time. Letting the squash sit against the skillet is what gives you caramelized edges!
• Cut the butternut squash ahead of time, if possible! You will thank yourself later. It comes together very quickly when that part is done!
• Don't add the butter and maple syrup right away. This allows the squash to cook all the way through and prevents the ingredients from burning in the hot skillet.

Storage Tips

This skillet butternut squash tastes amazing as leftovers!

• Transfer any leftover squash to an airtight container and store in the fridge for up to 4 days.
• Reheat in a microwave-safe bowl or plate until hot.

Easy Side Dish Recipes:

• Roasted Butternut Squash with Brown Sugar
• Honey Sriracha Brussels Sprouts
• Mashed Sweet Potatoes
• Roasted Green Beans & Sweet Potatoes