Savor the flavors of winter with our delightful Sauteed Butternut Squash recipe! With a burst of butternut squash, garlic, and herbs for a sweet, nutty, and savory dish that is warm and comforting.
Disclaimer: Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. However, we only promote products and services that have provided insight and been very helpful to us. The Radiant Root is also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Learn more about our disclosure statement.
Sick of the same old roasted butternut squash? A new and exciting way to enjoy this winter veggie is cooking it on the stovetop!
This gluten and dairy free recipe brings together the sweet, nuttiness of butternut squash, and merges it with the peppery punch of arugula. Add on the rich flavor from rich olive oil, savory garlic and aromatic flavors of parsley and basil and you’ve got one of the best butternut squash recipes you can try.
Get ready to indulge in the perfect blend of sweet, savory, and nutty taste in every bite.
Why you’ll love this sautéed butternut recipe
I find this is one of the best ways to cook butternut squash and here are some reasons why you too will love this recipe:
Easy to make: If you’re looking for friendly recipes this is right up your alley. With minimal prep and cooking you will have a tasty recipe ready on the table in under an hour.
Accessibility: No need for an ingredient safari. This recipe features items you will have on hand and can also be found in any grocery store.
Nutrient-dense: All of the ingredients in this recipe provide fiber, healthy fat, vitamins, and minerals along with some bonus antioxidants.
Versatile dish: This recipe is great as a stand-alone vegetarian meal or marry it with your favorite main protein(s).
Great flavor combination: The combination of butternut squash, arugula, garlic, parsley, and basil creates a balanced and tasty flavor palate that is sweet, nutty, and savory.
Eye-Catching Appeal: The vibrant greens and orange hues of the arugula and butternut squash make this dish look as good as it tastes.
Comforting Warmth: Get a warm hug with every bite. It’s the perfect way to keep cozy during those winter months.
What is butternut squash?
Butternut squash is a versatile winter squash. It resembles a gourd its long neck and bulbous bottom resembling a bell.
Aside from its standout shape, it has an eye-catching tan-yellow skin that makes it stand out in the produce aisle. Inside it is a deep orange hue that is sweet and nutty.
This vegetable can be enjoyed raw, however, if you would like a sweeter squash cooking will bring out the natural sweetness.
Another nice thing about this veggie can have a long shelf-life when stored properly is can last 2 to 3 months.
Where to buy butternut squash
Frozen butternut squash can be found at your local grocery or health food store. You can also order it online from retailers like Thrive Market*, Amazon Fresh*, and Whole Foods*.
Don’t feel like going to the store? Use Instacart* to get your recipe items delivered right to your door!
Butternut squash nutrition
According to the USDA butternut squash nutrition facts, comparing raw and cooked nutritional values, there is a slight difference when it comes to some nutrients.
The fiber in butternut squash vary whether it is raw or cooked.
A serving of cooked squash offers 3 grams while raw butternut squash has 2. The same thing happens to the amount of carbs in butternut squash. Raw squash has about 12 grams while cooked squash has about 11 grams.
Alternatively, the amount of protein, fat, and calories in butternut squash are pretty consistent whether it is raw or cooked.
One 100-gram serving of RAW butternut squash offers about 40 calories, 1 gram of protein, and less than a gram of fat. This also includes any saturated fat.
When it comes to other butternut squash nutrients like vitamins and minerals, they are pretty consistent whether the veggie is raw or cooked.
Butternut squash is a very good source of vitamins A and C, which nutrients also double as antioxidants.
The presence of beta-carotene and lutein in butternut squash further enhances its capacity as a powerhouse of these free radical fighting compounds.
Butternut squash also has traces of the vitamins folate, B6, niacin, thiamin, and riboflavin as well as the minerals magnesium, copper, potassium, manganese, calcium, phosphorus, zinc, and iron.
Potential benefits of butternut squash
When a food is packed with nutrients it is said to possess qualities that make it a possibly healthy addition to the diet.
Potential health benefits of butternut squash will come from the nutrients found in this veggie.
Getting adequate amounts of vitamins A, C, fiber, and beta-carotene in the diet is associated with reduced inflammation as well as improvements in blood pressure, digestive, skin, vision, heart, and immune health.
Butternut squash being a good source of these compounds may also offer similar benefits. So consuming butternut squash is not only tasty but offers a lot of nutrition.
What does butternut squash taste like
Butternut squash has an earthy, yet sweet, nutty, and buttery flavor. It has been described as having a similar taste to that of sweet potatoes but with a more complex and subtle sweetness.
Unlike other squashes, the earthy flavor of butternut squash is not overpowering thanks to the additional layers of sweet, nutty, and buttery texture.
There is a subtle sweetness that comes from the natural sugars in the squash. Its nuttiness has been likened to that of chestnuts or hazelnuts.
For more of a sweet squash be sure to use the frozen variety. When frozen it retains its natural sugars giving it a lightly sweeter taste.
If you cannot find frozen squash and want a sweeter taste be sure to get a ripe squash. These will be sweeter than underripe ones.
Cooking and seasoning will also enhance the flavor of butternut squash depending on how it’s prepared and what is added to it.
When roasted or sauteed the squash becomes caramelized making the sweet, nutty flavor more pronounced. Cinnamon, nutmeg, as well as herbs and spices also complement the sweetness of this veggie. To amp up the butteriness of butternut squash you can add olive oil.
For me, this veggie tastes great raw, cooked, seasoned, or plain. If you want to learn how to add more great flavor to this veggie check out the recipe below.
How to pick butternut squash
If you are someone who doesn’t want to worry about when to pick butternut squash this recipe is perfect for you. That’s because buying peeled, pre-cut frozen butternut squash guarantees quality, fresh butternut squash.
However, don’t If you can’t find this veggie in the freezer aisle, don’t stress. Fall and winter months are the perfect times for picking butternut squash. So you can do that if you need to substitute in a fresh squash too.
Some things to look out for so you get a ripe, flavorful squash include:
- Color
- Firmness
- Size
- Shape
- Sound
- Stem
- Texture
- Weight
Color
The color is the first thing to consider when picking squash. A ripe butternut squash will be a matte deep, creamy beige or tan throughout.
Avoid any squashes that are shiny and/or have uneven coloring or green patches.
Size
A small-sized butternut squash (about 1 pound) should give you the amount of squash needed for this recipe.
Shape
The shape is another indicator of ripeness. A quality squash will have a straight neck and fat, rounded, bulb-like bottom.
Avoid butternut squashes with a really thin neck. This can indicate it may be dried out.
Sound
A ripe butternut squash will have a hollow sound when it is gently tapped with your knuckles. Avoid a squash that sounds dense or dull.
Texture
Looking and feeling the skin texture of the butternut squash can tell you if it is ripe. You want to get a squash with a smooth, firm texture
Avoid squashes with rough or bumpy skin, major bruises, and blemishes, deep cuts, soft, and/or mushy spots. These are ways how to tell if butternut squash is bad.
Stem
The stem on the butternut squash should be green, dry, and firm yet flexible when pressed. Avoid stems that are mushy or easily detached.
Weight
You want the squash to feel heavy for its size. A heavier squash will have more moisture which enhances flavor and texture. A lighter-feeling squash may be dry or unripe.
Following these practices will ensure you get a fresh and ripe quality butternut squash.
How to prepare butternut squash
If you are using frozen, peeled, and pre-cut butternut squash the preparation methods are simple. Simply take them out of the freezer about 30 minutes before cooking.
If you want to plan ahead of time, you can also take the squash out of the freezer the day before so they will be ready to cook the following day.
If you wind up having to use fresh squash here are the steps on how to prepare a butternut squash:
- Gather necessary equipment
- Wash and dry
- Remove the ends
- Peel
- Slice in half
- De-seed
- Cut into cubes
- Season
- Cook as desired
Gather equipment
To prep a fresh butternut squash you will need a Chef’s knife*, cutting board*, vegetable peeler*, and spoon*.
Wash and dry
Rinse the butternut squash squash under cool running water to remove any dirt or debris. Pat it dry with a clean kitchen towel.
Slice off the ends
Place the butternut squash on a cutting board on its side. Using a chef’s knife slice off the top and bottom so you have flat ends.
Peel butternut squash
Using a vegetable peeler, peel the skin off the butternut squash from the top to the bottom following the shape of the squash.
If you have trouble peeling it you can place the squash in the microwave for about 1 to 2 minutes. This will soften the skin.
Slice in half
How to cut a butternut squash involves three parts. First, you want to slice the squash in half horizontally to separate the neck from the bulbous base. Next, you want to take the bulbous part and cut it in half vertically so you can see the seeds and pulp.
This will make removing the seeds easier. The next section will go over deseeding the squash and then go over the third part of cutting it into cubes.
De-seed the squash
Removing the seeds from the squash is optional but this is necessary if you want to use the bottom part of the squash.
Use a spoon to scoop out the seeds and stringy pulp from one-half of the bulbous bottom. Repeat on the other half of the bulbous bottom until all the seeds and pulp are removed.
You can throw the seeds away or rinse them off and roast them
Cut the squash into cubes
The easiest way to cut butternut squash is to start with the neck. Cut the neck of the squash longways into two halves. Take one-half of the squash and cut it into 1-inch thick strips or slices lengthwise. Then cut these slices crosswise into 1-inch cubes. Repeat on the other half of the squash neck.
Finally, you want to cut the bottom squash halves. Lay one of the de-seeded bottom halves of the squash on the cutting board flat side down. Cut the halves into strips similar to the way you did for the neck part of the squash. Then take the strips and stack them together.
Cut across the stack widthwise so you create 1-inch cubes. Repeat on the other half of the squash bulb until all the butternut squash is cubed.
Now the squash is ready to be cooked
Season the Squash
Herbs, spices, and other seasonings can be added before or during cooking to enhance the flavor.
Cook the squash
Once cut and seasoned you can cook the squash. Common ways how to cook butternut squash include roasting, boiling, steaming, blending into soups or purees, or as with this recipe sautéing,
For this particular recipe cooking butternut squash involves heating it in a pan with seasonings and arugula. Refer to the recipe card below for specific cooking instructions.
Ingredients needed to make Sauteed butternut squash
The ingredients needed to make this sauteed squash included the following:
- Frozen butternut squash
- Arugula
- Garlic
- Parsley
- Dried basil
- Extra virgin olive oil
Thawed frozen butternut squash
The star of the recipe is thawed frozen squash. This pre-peeled and cubed butternut squash provides the dish with its main rich and comforting taste. It gives this recipe a delightful sweet and nutty flavor.
Arugula
This peppery and slightly bitter green balances the sweetness of the butternut squash with a lively texture. Not only does it offer a great vibrant hue of green but this veggie is also nutrient-dense and offers a good source of calcium, iron, magnesium, manganese, vitamins A, C, and K. Arugula is also a very good source of folate.
Garlic
Fresh garlic acts as the aromatic backbone of this dish. It provides a pungent and savory taste that makes for a rich and satisfying dish. This ingredient also offers additional antioxidants along with calcium, iron, phosphorus, zinc, copper, and thiamin, It is also a very good source of B6, selenium, and vitamin C.
Parsley
Fresh parsley gives this dish a burst of freshness with its clean and mildly herbal notes. Parsley is also a good source of fiber, calcium, potassium, copper, and magnesium and a very good source of iron, manganese, selenium, and vitamin C.
Dried basil
The inclusion of dried basil adds a sweet and earthy herbaceous taste complementing the other elements of this sautéed butternut squash recipe
Extra virgin olive oil
The addition of extra virgin olive oil not only serves as a cooking base but also provides a smooth, rich, and luxurious mouthfeel thanks to its ability to bind the flavors in the recipe.
Together these ingredients create a delicious blend of sweet, savory, herbal, and somewhat bitter taste that takes your tastebuds on a wild ride. You are sure to enjoy this delightful recipe.
How to saute butternut squash (step-by-step instructions)
Here are the step-by-step instructions on how to make sauteed squash.
1. Thaw the frozen butternut squash in a bowl for approximately 30 minutes.
2. Rinse the arugula and pat it dry. Trim off any hard stems. Then set the arugula aside. sharp knife
3. Using a garlic peeler* take the skin off the garlic cloves, crush them with a garlic press*, and set it aside.
4. Rinse and pat dry the fresh parsley. Finely chop it, measure out 1 teaspoon, and set it aside.
5. Measure out 2 tablespoons of olive oil and 1 teaspoon of dried basil. Place them on the side.
6. Put a large skillet over medium heat. Add the butternut squash,
olive oil, and garlic.
and garlic.
7. Continue to cook the butternut squash, garlic, and oil mixture for about 15 minutes stirring occasionally.
8. Top with parsley and basil.
Then cook for another 5 minutes, stirring often.
9. Add the arugula and gently toss it with the other ingredients until it wilts and turns a rich, vibrant green color (about 2 minutes).
10. Let cool for 1 to 2 minutes and enjoy!
Recipe tips and tricks
Here are some recipe tips and tricks to get the best squash saute:
Prevent overcrowding with a large pan: Using a spacious large pan prevents overcrowding and ensures the butternut squash cooks evenly and gets the most flavor.
Increase prep efficiency: To speed up squash preparation you want to stick with using frozen or peeled and pre-cut butternut squash.
Cut with care: If you use a fresh butternut squash it can be somewhat dense and may need to force when cutting. Use a controlled, steady motion. If it is too difficult to cut you can microwave the squash for a minute or two to soften it.
Let the garlic sit to enhance flavor: After peeling and crushing the garlic let it sit aside for a few minutes before adding it to the skillet. This will enhance the flavors.
Be careful not to overcook arugula: Gently toss in the arugula and cook for only about two minutes until it turns a bright green. Be careful not to let it cook too long and wilt.
Add herbs towards the end of cooking: Add the parsley in at the last 7 minutes of cooking. This will preserve the color and taste
Follow these tips to get the best-sauteed squash recipes.
Recipe additions/substitutions/variations
If you need recipe additions, substitutions, or variations this is the section to check out.
Additions
Other additions you can make to this recipe for sauteed squash include the following:
Enhance and balance flavor with salt: Enhance the seasoning for butternut squash with a pinch of salt.
Nutty crunch: Sprinkle toasted pecans, walnuts, or pine nuts for a more nutty flavor and satisfying crunch.
Savory and creamy: Top with vegan Parmesan*, feta*, or goat cheese* get get a savory and creamy richness.
Increase the sweetness: Add diced apples, pears, pomegranate seeds, craisins, or raisins for subtle natural sweetness
Brighten with citrus: Add a teaspoon of fresh lemon or orange zest to get a bright citrus taste.
Spice with seasoning: Add some heat with a little red pepper flakes*, cayenne*, or chili pepper* and adjust to your taste preferences.
Tangy taste: A drizzle of balsamic glaze, apple cider vinegar, lemon, or lime juice for a tangy flavor.
Carmelization boost: Increase the caramelization with lightly browned sweet onions, shallots, or carrots.
Herb infusion: Herbs like thyme, sage, or rosemary for an earthy, floral, savory, or peppery flavor.
Greens galore: A cup of spinach or kale for a boost of nutrients, texture, and mild or slightly earthy tastes. Stir in the last few minutes of cooking
These are just some additions you can include in the recipe. Feel free to alter the recipe to your liking. Just remember any additions will change the taste, texture, and nutritional content.
Substitutions
Can’t find an ingredient? No worries! Here are some substitution ideas:
Butternut squash: You can use fresh butternut squash or get raw pre-cut peeled squash*.
If you cannot find pre-cut and peeled butternut squash you can refer to the above section on how to tell when butternut squash is ripe. You can also find details on butternut squash preparation steps in the section above.
If you cannot find any butternut squash you can use other frozen sweet potatoes* or fresh sweet potatoes*, carrots*, acorn squash*, pumpkin, or delicata squash*.
If you use fresh veggies they will require more cooking time. They should cook for about 15 to 20 minutes. For faster cooking time cut them into smaller chunks.
Arugula: In place of arugula you can use 2 cups of spinach, kale, or leafy greens,
Garlic: In place of fresh garlic you can use garlic powder, granulated garlic, garlic paste, or jarred minced garlic.
Use 3/4 to 1 teaspoon of garlic powder. For granulated garlic use 3/4 teaspoon. If you use garlic paste you can use 1 and a 1/2 to 2 teaspoons in place of fresh garlic. For jarred minced garlic use about 1 to 1 and a 1/2 teaspoons.
Parsley: In place of fresh parsley you can use about 1/3 teaspoon dried parsley.
Basil: Instead of dried basil you can use the same amount of dried oregano or thyme.
Extra virgin olive oil: In place of olive oil you can use vegan butter, walnut, or avocado oil.
Please note that any substitutions could alter the flavor, texture, and nutritional information.
Variations
Looking for some sauteed squash recipe variations? Here are some ideas:
If you are pressed for time, you can defrost the frozen butternut squash in the microwave for one to two minutes.
If you cannot find frozen squash there is still a quick way of preparing butternut squash which is by using raw squash that is pre-peeled and cut* into small chunks.
Another variation is to chop your parsley and press your garlic ahead of time. Store these ingredients in an airtight container for up to 3 or 4 days.
If you get a fresh, whole butternut squash you don’t have to use it right away. It will stay fresh for several weeks if you keep it in a cool, dark place.
What goes well with butternut squash saute
If you’re wondering, “What to eat with butternut squash?” this section will give you insights into what to serve with this recipe.
Sautéed butternut squash is a versatile dish can be enjoyed as a side or pairs well with a variety of main courses. Here are some things to serve with it:
Pair this recipe with proteins like grilled or roasted poultry (chiken or turkey), grilled or baked fish, salmon, pork tenderloin, or sausage.
For a complete vegetarian and vegan meal pair it with brown rice, quinoa, beans, lentils, or chickpeas.
This recipe can also taste great on top of a salad or alongside cauliflower steaks, mashed potatoes, or roasted veggies (Brussels sprouts, broccoli, and carrots).
How to store butternut squash saute leftovers
Here are instructions on storing butternut squash and arugula leftovers. Before
First, allow the sauteed butternut squash to cool to room temperature to prevent any condensation.
Once it’s cooled you want to put the leftovers in an airtight container. Then place it in the fridge for 3 to 4 days.
If you are wondering, can you freeze butternut squash saute, the answer is yes, the freezer offers a longer storage time to keep leftovers fresh.
Place the leftovers in a freezer-safe container and put in the freezer for up to 3 to 4 months.
When you are ready to eat the squash you want to put it in the fridge overnight to thaw. It is also important to note that freezing butternut squash saute may alter the flavor and texture.
How to reheat butternut squash saute leftovers
Here are the steps on how to reheat squash and arugula leftovers.
First, let the butternut squash saute thaw or cool to room temperature. Then pick your mode of reheating. You can use the stovetop, microwave, or air fryer.
To reheat leftovers on the stovetop start by placing a large skillet over medium heat. Add the butternut squash and arugula leftovers to the pan. If they seem a bit dry you can add a splash of water, broth, or olive oil to the pan to rehdyrate them.
Cook the leftovers for 5 to 10 minutes stirring occasionally until heated through. Taste and add additional seasoning if necessary.
If you want to microwave the leftovers here is what you need to do. Place the leftover sautéed butternut squash in a microwave-safe dish. Cover with a microwave-safe lid and microwave on high for 30-second intervals for about 1 to 3 minutes.
Stir the leftovers between intervals. Continue until thoroughly heated. Cooking time may vary by microwave.
Common and FAQs
No, it’s not necessary. The skin is edible. Just halve the squash, remove the seeds, chop it into chunks, and use it in various dishes like salads, curries, stews, or soups. You can even roast the seeds for a snack or garnish.
Enjoy butternut squash roasted for caramelized sweetness, in comforting soups, or mashed as a nutritious side. Incorporate it into salads, pasta dishes, and tacos for diverse flavors, or explore sweet treats with butternut squash in baking for added moisture and subtle sweetness. Experiment with various cooking methods to discover your preferred way to savor this versatile vegetable.
Yes, you can freeze butternut squash. Let the cooked squash cool to room temperature. Place in a freezer-safe container and place it into the freezer for 3 to 4 months. Thaw before using, and note that the texture may change slightly after freezing.
Equipment used in this recipe*
Here is a list of equipment or similar items used in this sauteed butternut squash recipe.
- Large skillet
- Garlic peeler
- Garlic press
- Measuring spoons
- Measuring cups
- Wooden spatula
- Cutting board
- Chef’s knife
*Some of these links are affiliate links, which means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.
Other stovetop recipes you will love
Here are some other stovetop recipes to try:
Get recipes delivered to your email
Want to be the first to get our new recipes?
Subscribe to our email newsletter for exclusive access to the recipes days BEFORE they are posted on our social pages!
PLUS when you Subscribe you will get our Meal Planning Cheat Sheet FREE! Click the button below to sign up!
Sautéed Butternut Squash and Arugula (recipe card)
Equipment
Ingredients
- 2 cups thawed frozen butternut squash
- 2 cups arugula
- 3 cloves garlic peeled and pressed
- 1 tsp fresh parsley
- 1 tsp dried basil
- 2 tbsp extra virgin olive oil
Instructions
- Place the frozen butternut squash in a bowl and thaw to room temperature (about 30 minutes).
- Rinse the arugula under cool water and pat dry. Trim off any tough stems to ensure a tender texture and set aside.
- Peel the skin off the garlic cloves using a garlic peeler. Then crush them with a garlic press.
- Rinse and pat dry the fresh parsley. Finely chop fresh parsley leaves, then measure 1 tsp for your recipe.
- Measure out 1 tsp of dried basil and 2 tbsp extra virgin olive oil, then set them aside.
- Place a large skillet over medium heat. Add butternut squash, olive oil, and garlic.
- Continue to cook the butternut squash mixture until soft stirring occasionally (about 15 minutes).
- Add the parsley and basil then cook for another 5 minutes, stirring often.
- Gently fold in the fresh arugula. Toss it lightly with the other ingredients until it wilts and turns a deep, vibrant green (about 2 minutes).
- Let it cool for 1 to 2 minutes and enjoy.
Video
Notes
Recipe tips and tricks
Tips for great recipe results: Prevent overcrowding: Use a large pan to avoid overcrowding, ensuring even cooking and enhanced flavor. Increase prep efficiency: Opt for frozen or pre-cut butternut squash for a quicker preparation process. Cut with care: If using fresh butternut squash, cut with a controlled, steady motion. Microwave briefly if too dense. Enhance garlic flavor: After crushing garlic, let it sit for a few minutes before adding it to the skillet for intensified flavor. Avoid overcooking arugula: Gently toss in arugula, cooking for only about two minutes until it turns bright green. Avoid overcooking to prevent wilting. Add herbs at the end: Introduce herbs like parsley in the last 7 minutes of cooking to preserve color and taste.Additions/substitutions/variations
Get recipe additions, substitutions, and variations in this section.Additions
Here are some recipe addition ideas. Please remember these or any other additions will alter the flavor, texture, and nutritional content of the recipe. Nutty crunch: Sprinkle toasted pecans, walnuts, or pine nuts for a nutty flavor and satisfying crunch. Savory and creamy: Top with vegan Parmesan, feta, or goat cheese Increased sweetness: Diced apples, pears, pomegranate seeds, craisins, or raisins Brighten with citrus: Add a teaspoon of fresh lemon or orange zest for a bright taste. Spicy kick: Add heat with red pepper flakes*, cayenne*, or chili pepper*; adjust to taste preferences. Tangy taste: Drizzle with balsamic glaze, apple cider vinegar, or lemon/lime juice for a tangy flavor. Caramelization boost: Increase caramelization with browned sweet onions, shallots, or carrots. Herb infusion: Infuse with thyme, sage, or rosemary for an earthy, floral, savory, or peppery flavor. Additional greens: Add a cup of spinach or kale for a boost of nutrients, texture, and mild or slightly earthy tastes. Stir in during the last few minutes of cooking. Enhance with salt: Add a pinch of salt for a balanced flavor. Feel free to customize the recipe with these additions, keeping in mind that each will alter the taste, texture, and nutritional content.Substitutions
Here are recipe ingredient substitutions: Butternut squash: Opt for fresh or raw pre-cut peeled squash*. If unavailable, try frozen sweet potatoes* or fresh sweet potatoes*, carrots*, acorn squash*, pumpkin, or delicata squash* peel and cut chunks. Adjust cooking time accordingly about 15 to 20 minutes. Arugula: Substitute with 2 cups of spinach, kale, or other leafy greens. Garlic: Use the following:- 3/4 to 1 teaspoon for garlic powder
- 3/4 teaspoon for granulated garlic
- 1 1/2 to 2 teaspoons for garlic paste
- 1 to 1 1/2 teaspoons for jarred minced garlic
Variations
Seeking diverse sautéed squash recipes? Consider these options: For time efficiency, swiftly thaw frozen butternut squash in the microwave for 1-2 minutes. If frozen squash is unavailable, opt for a speedy preparation using pre-peeled and diced raw squash*. Enhance convenience by prepping parsley and pressing garlic in advance, storing them in an airtight container for up to 3-4 days.Sauteed butternut squash storage options
Here is information on how to store recipe leftovers: Allow sauteed butternut squash to cool to room temperature. Transfer leftovers to an airtight container. Refrigerate for 3-4 days. For longer storage, freeze in a freezer-safe container for 3-4 months. Thaw in the fridge overnight before consuming, considering potential texture and flavor changes.How to reheat leftovers
Reheat sauteed butternut squash and arugula leftovers by letting them thaw or reach room temperature. Reheat it on the stovetop or in the microwave. On the stovetop, cook in a large skillet with a splash of water or oil for about 5-10 minutes, until thoroughly heated. In the microwave, heat in 30-second intervals (1-3 minutes), stirring between, until thoroughly heated. Adjust timing as needed.Nutritional information
*Nutritional information is estimated using Nutrifox nutrition label maker**Disclaimer: Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. The Radiant Root is also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Learn more in our disclosure statement.
Have you tried this Sauteed Butternut Squash recipe? We love hearing from you and want to see your creation! Please leave a comment below or share a picture of your recipe and tag us on Facebook, Instagram, or Pinterest.
The information on this website has not been evaluated by the Food & Drug Administration or any other medical body. All website services, content, and products are shared for informational purposes only. The Radiant Root and Jnettk LLC cannot provide medical advice, diagnosis, or treatment. Consult your doctor or healthcare provider before making changes to your, diet, supplement regimen or lifestyle. Learn more in our disclaimer.
This recipe was originally published on May 18, 2022. It has been updated to reflect a clearer outline, photos, and recipe notes.
