Nothing says fall like warm and comforting foods, and this sautéed butternut squash with brown butter is the perfect autumn side dish for your table. Flavored with aromatic cloves and sweet maple syrup, this dish pairs beautifully with pork chops and apples, or even alongside a bowl of hot chili. It's a great way to celebrate the fall harvest with seasonal ingredients.
There's something about watching those green leaves turn orange and red that makes me immediately think of butternut squash. Its soft, creamy texture and almost nutty flavor can warm up any chilly autumn day. Plus, it's packed with nutrients and makes for a delicious addition to any fall meal.
The addition of maple syrup and ground cloves really elevates this easy recipe. These ingredients create a sweet and savory glaze that perfectly caramelizes the butternut squash cubes. It’s a quick and flavorful side that will complement any fall dinner.
While many people think of butternut squash soup or roasted butternut squash, this simple sautéed stovetop butternut squash is a great alternative, especially for busy weeknights. It's fast, requires fewer steps, and still delivers that delicious fall flavor you're craving.
This butternut squash side dish is perfect for any fall meal. Try it with pomegranate roast chicken and rice or za’atar roast chicken for a complete dinner.
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Key Ingredients
- Butternut Squash: Some prefer to cook with the skin on, but I prefer to peel the skin and scoop out the seeds before cutting and cooking. Butternut squash is packed with vitamins and minerals, making it a great addition to your fall meals.
- Browned Butter: Browned butter is one of the most underrated ingredients. Its rich, nutty flavor pairs perfectly with the sweet maple glaze, adding depth to the dish.
- Cloves: Cloves have an intensely warm, aromatic flavor, similar to nutmeg or allspice, and when used in small quantities, they pair well with sweet flavors like maple syrup.
- Maple Syrup: A staple of fall cooking, maple syrup helps with caramelization and adds a wonderful sweetness that complements the butternut squash.
Instructions
- Heat the Pan: Place a large sauté or fry pan over medium-low heat. Let it warm up for about 2 minutes.
- Brown the Butter: Add the butter to the pan. Stir often as it melts and cooks slowly. Keep stirring until the butter turns a light brown, caramel color. This should take about 3-5 minutes.
- Add the Squash and Increase the Heat: Once the butter is browned, add the butternut squash cubes. Turn the heat up to medium and stir to coat the squash in the butter.
- Sauté the Squash: Cook the squash for 15-17 minutes, stirring occasionally. Let the cubes soften and brown slightly.
- Season and Finish: Add the salt, ground cloves, and maple syrup. Stir to coat the squash, then cook for another minute to blend the flavors.
Substitutions
Looking for substitutions? You can swap the maple syrup for honey or brown sugar, and use cinnamon instead of cloves for a different flavor profile.
Storage
This is a great recipe to make in a big batch for a quick veggie side dish throughout the week. If stored in a sealed container in the fridge, it will last for 4-5 days before becoming too mushy.
FAQs
Yes, it's easiest to peel butternut squash to remove the tough outer skin and scoop out the seeds for smoother texture when cooking.
Absolutely! Sautéing butternut squash is a quick and easy alternative to roasting or baking, perfect for a fast weeknight side dish.
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Sautéed Butternut Squash with Brown Butter
Nutrition
Ingredients
- 1 large butternut squash (peeled, de-seeded, and cut into ½" dice)
- 3 tablespoon unsalted butter
- 1 teaspoon salt
- ½ teaspoon ground cloves
- 2 tablespoon maple syrup (or honey or brown sugar)
Instructions
- Heat a large sauté or fry pan over medium-low heat.
- Add the butter and cook slowly, stirring often, until the butter turns a light brown or caramel color. About 3-5 minutes
- Once the butter is browned, add the butternut squash cubes and increase the heat to medium.
- Sauté the squash for 15-17 minutes, stirring occasionally, until it becomes tender and slightly browned.
- Finally, add the salt, ground cloves, and maple syrup. Cook for another minute, stirring, until the squash is evenly coated.
Video
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Food Safety
- Cook meat to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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