Garlicky Sauteed Butternut Squash & Arugula

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.

Pan with sauteed butternut squash arugula and garlic | 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 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.

Garlicky Sauteed Butternut Squash Arugula Ingredients Arugula, Butternut Squash, Olive Oil, Basil, parsley, garlic | The Radiant Root

Equipment Used in this Recipe

Pan with sauteed butternut squash arugula and garlic | The Radiant Root

Garlicky Sauteed Butternut Squash and Arugula

Print Recipe
A garlicky veggilicious saute featuring butternut squash and arugula
Course dinner, lunch, Side Dish
Cuisine AIP, American, dairy-free, gluten-free, vegan, vegetarian
Keyword 30 minute meal, antioxidants, easy meal, garlic, make ahead, saute
Prep Time 5 mins
Cook Time 25 mins
Servings 4 1/2 cup serving
Calories 135


  • 2 cups thawed frozen butternut squash (can also use peeled can cubed fresh squash)
  • 2 cups arugula
  • 3 cloves  garlic peeled and pressed
  • 1 tsp fresh parsley
  • 1 tsp dried basil
  • 2 tbsp extra virgin olive oil


  • Put a large frying pan over medium heat.
  • Add the butternut squash and stir in olive oil.
  • Stir in garlic. Cook until the butternut squash until soft (about 15 minutes).
  • Add the parsley and basil.
  • Continue to saute for about 5 minutes mixing well.
  • Mix in the arugula and cook until it turns dark green (about 5 minutes). Let cool and serve.


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2 thoughts on “Garlicky Sauteed Butternut Squash & Arugula”

  1. Pingback: Garlic Galore Red Cabbage Stir Fry with Butternut Squash - The Radiant Root

  2. Pingback: Roasted Artichokes Hearts (Frozen) and Spinach with Garlic and Ginger - The Radiant Root

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