Sauted Butternut Squash with Sage
Transform your autumn dinner table with the irresistible aromas and flavors of Sautéed Butternut Squash with Sage, a dish that perfectly marries rich, buttery warmth with the earthy elegance of fresh sage. This quick and easy recipe highlights tender cubes of caramelized butternut squash, delicately seasoned with garlic, salt, and pepper, and topped with crispy sage leaves for a fragrant, gourmet finish. With its golden-brown hue and silky texture, this side dish is as visually stunning as it is delicious. Ideal for cozy fall meals, holiday gatherings, or as a flavorful pairing to roasted meats, it requires just 35 minutes from prep to plate and uses simple ingredients like olive oil and unsalted butter for a rustic yet refined touch. Perfectly crafted to please four hungry guests, this sautéed masterpiece is your go-to solution for a seasonal side packed with both comfort and sophistication.
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Recipe Information
Ingredients
- 1 medium-sized (about 2 lbs) butternut squash
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 8 leaves fresh sage leaves
- 2 cloves garlic
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
Peel the butternut squash and cut it in half lengthwise. Scoop out the seeds and discard them. Dice the squash into 1/2-inch cubes and set aside.
Peel the garlic and mince finely.
In a large skillet, heat the butter and olive oil over medium heat until the butter melts and begins to foam slightly.
Add the fresh sage leaves to the skillet and sauté for 1-2 minutes, stirring occasionally, until they are crisp and aromatic. Be careful not to let the butter burn. Remove the crispy sage leaves and set them aside on a paper towel to drain.
Reduce the heat to medium-low and add the minced garlic to the skillet. Sauté the garlic for about 30 seconds, or until fragrant.
Add the diced butternut squash to the skillet. Stir to coat the squash evenly with the butter, olive oil, and garlic.
Sprinkle the squash with salt and ground black pepper. Stir well.
Cover the skillet with a lid and cook, stirring occasionally, for 12-15 minutes, or until the squash is tender and lightly caramelized. If necessary, reduce the heat slightly to avoid over-browning.
Taste and adjust the seasoning, adding more salt or pepper if desired.
Transfer the sautéed squash to a serving dish. Crumble the crispy sage leaves on top as a garnish.
Serve warm and enjoy!
Nutrition Facts
Calories |
174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 4.6 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 657 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
