Sauteed Butternut Squash
Courtesy of Gerry Gospe
During the winter, I find squash to be a versatile and colorful vegetable. This simple recipe needs time and attention for the flavors to unfold. For a special showing, thickly sliced mushrooms, sautéed in a bit of lemon juice and broth/oil, could be added with the partially cooked squash. Use earthy seasonings like sage, thyme, and/or tarragon.
- 1 Butternut Squash, about 2 ½ lbs, peeled, in ½ inch cubes
- 1 large clove garlic, minced
- 1 medium onion, diced
- 1 tsp-1Tbsp. olive oil
- ½ cup vegetable broth*
- Salt, Lemon Pepper, Pepper to taste,*
- ¼ tsp. nutmeg
- ¼ tsp. cinnamon
- Chopped parsley for garnish
- First prepare squash.
- In a large sauté pan, (12”), warm 1 tsp. oil and 3 Tbsp. vegetable broth. Add minced garlic and diced onion. Cook on medium heat, stirring often, until onions are translucent, 8-10 minutes. Add more oil and/or broth in small amounts, as needed.
- When onions are fragrant and sweet, add cubed squash. Stir often. Add more liquid when the pan is dry. Add salt and pepper as desired, along with nutmeg and cinnamon. Cook until squash is soft but still holds its shape. About 10 to 15 minutes.
- Place in serving bowl and garnish with fresh parsley.
*Note: I use a cast iron skillet for this dish, season with a salt-free blend, and use my own vegetable broth. If using prepared salted broth, you may want to dilute it some.