Garlicky Sauteed Butternut Squash & Arugula

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Sauteed butternut squash is an easy recipe to make if you’re looking for a quick veggie recipe. This butternut squash is one of my favorite veggies of the fall season is butternut squash. It has a sweet flavor that pairs well with greens like arugula, kale, and spinach.

Sauteed butternut squash main photo shows a close up of a white bowl containing the finished butternut squash and arugula saute. In the lower left corner it reads “Sautéed Butternut Squash.” | sauteed butternut squash | The Radiant Root

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In this recipe, I sauteed butternut squash with arugula and my favorite spices garlic, parsley, and basil. If you are strapped for time you can always opt to use frozen butternut squash.

Ingredients used in this recipe

This recipe contains just five ingredients: arugula, parsley, basil, butternut squash, and garlic. For this recipe, I used frozen butternut squash, but you can also use fresh squash. If you use fresh butternut squash you need to peel and chop it into about 1-inch pieces.

Sauteed Butternut Squash ingredient photo: At the top it reads “The Radiant Root” below is a white table containing clear glass bowls of various sizes contaning the ingredients for the recipe with their names next to the dish: arugula, fresh parsley, basil, extra virgin olive oil, garlic, and frozen butternut squash. It also reads “Sauteed Butternut Squash & Arugula.” | best way to cook butternut squash | The Radiant Root

How to saute butternut squash (step-by-step instructions)

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. 

3. Using a garlic peeler take the skin off the garlic cloves and crush them with a garlic press.

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 frying pan over medium heat. Add the butternut squash,

Sauteed Butternut Squash recipe instruction photo 1 of 9 : A close up of a sauté pan containing frozen butternut squash. At the top it reads “Place a large frying pan over medium heat.” In the lower left of the photo it reads “add butternut squash.” | squash saute | The Radiant Root

olive oil,

Sauteed Butternut Squash recipe instruction photo 2 of 9 : A close up of a sauté pan containing frozen butternut squash. There is a hand pouring olive oil from a small clear glass container into the pan. It reads “top with olive oil.” | squash saute | The Radiant Root

and garlic.

Sauteed Butternut Squash recipe instruction photo 3 of 9 : A close up of a sauté pan containing frozen butternut squash, olive oil, and garlic. It reads “add garlic.” | cooking squash on stove stop | The Radiant Root

7. Continue to cook the butternut squash, garlic, and oil mixture for about 15 minutes stirring occasionally.

Sauteed Butternut Squash recipe instruction photo 4 of 9 : A close up of a sauté pan containing frozen butternut squash, olive oil, and garlic. A wooden spoon is in the pan stirring the ingredients together. It reads “Continue to cook until soft stirring occasionally (about 15 minutes).” | recipe for sauteed squash | The Radiant Root

8. Top with parsley and basil.

Sauteed Butternut Squash recipe instruction photo 5 of 9 : A close up of a sauté pan containing frozen butternut squash, olive oil, and garlic mixed together. There is parsley on top of the ingredients. It reads “add parsley.” | sauteed squash recipe | The Radiant Root

Then cook for another 5 minutes, stirring often.

Sauteed Butternut Squash recipe instruction photo 6 of 9 : A close up of a sauté pan containing frozen butternut squash, olive oil, garlic, parsley, and basil being mixed together with a wooden spoon. It reads “cook for 5 minutes, stirring often.” | how to cook squash on the stove | The Radiant Root

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).

Sauteed Butternut Squash recipe instruction photo 6 of 9 : A close up of a sauté pan containing frozen butternut squash, olive oil, garlic, parsley, and basil being mixed together with a wooden spoon. It reads “cook for 5 minutes, stirring often.” | how to cook squash on the stove | The Radiant Root

10. Let cool for 1 to 2 minutes and enjoy!

Sauteed Butternut Squash recipe instruction photo 9 of 9: A close up of a sauté pan containing the finished frozen butternut squash, olive oil, garlic, parsley, basil, and arugula. It reads “Let cool 1-2 minutes and enjoy.” | cubed butternut squash recipes | The Radiant Root

Equipment used in this recipe*

Here is a list of equipment or similar items used in this sauteed butternut squash recipe.

*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.

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Garlicky Sauteed Butternut Squash and Arugula

A garlicky veggilicious saute featuring butternut squash and arugula
Course dinner, lunch, Side Dish
Cuisine AIP, American, dairy-free, gluten-free, paleo, vegan, vegetarian, whole30
Keyword 30 minute meal, antioxidants, easy meal, garlic, make ahead, saute
Prep Time 40 minutes
Cook Time 24 minutes
Servings 4 1/2 cup serving
Calories* 66kcal

Ingredients

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.
  • 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.
  • Put a large frying pan over medium heat. Add the butternut squash, olive oil, and garlic.
  • Continue to cook the butternut squash, garlic, and oil mixture for about 15 minutes stirring occasionally.
  • 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

Nutrition 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.

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