Simply Sautéed Butternut Squash Recipe

Butternut squash sautéed with butter, fresh sage, and thyme – simple, cozy, and perfect for fall. It’s quick enough for a weeknight dinner but classy enough to sit proudly on your Thanksgiving or holiday table.

Close up shot of sauteed butternut squash in a bowl.

Simple Seasonal Favorite

Seasonal produce always feels like the right move, and this recipe is all about letting butternut squash shine with just a few key ingredients.

The sautéed butternut squash caramelizes beautifully in melted butter, the sage and thyme bring that earthy, autumn warmth, and the whole thing just works.

It’s a one-skillet wonder, ready in under 30 minutes, that looks elegant without trying too hard – minimal effort, but it’ll still make you feel like a kitchen pro.

Complete the Menu

Sauteed butternut squash in a bowl with napkins and spoon.

Why You’ll Love This Recipe


  • Simple & Elegant: Easy enough for a weeknight, fancy enough for guests.
  • Butter + Herbs = Magic: Simple ingredients that bring out the best in seasonal squash.
  • Golden Perfection: Tender on the inside with crisp, caramelized edges.
  • Fall Side Dish Goals: Made for cozy dinners, Thanksgiving, and everything in between.
  • One Skillet: Less time cleaning, more time enjoying!
Sauteed butternut squash with herbs in a bowl

Ingredient Notes

Butternut Squash: Look for a squash with smooth, unblemished skin, heavy for its size. Pre-cut squash is also convenient from the grocery store. Substitute: Try delicata squash or sweet potatoes for similar results.

Butter: Unsalted butter allows better seasoning control. For an added layer of flavor, make browned butter by cooking it long enough that the milk solids get toasted and you start to get that nutty aroma. Substitute: Avocado or extra virgin olive oil for a dairy-free option.

Sage & Thyme: Fresh herbs bring savory, autumnal notes. Substitute: Use dried (1/3 of the amount) or try rosemary or oregano for a different twist.

Nutmeg: Adds a subtle warmth that complements the sweetness of the squash. Sub: Cinnamon or allspice works well here, too.

*Find the full printable recipe with specific measurements below.

Seasonal Produce Spotlight: Butternut Squash

Butternut squash is a fall favorite, known for its naturally sweet, nutty flavor and vibrant orange flesh. It’s incredibly versatile – perfect for roasting, sautéing, soups, or adding to seasonal salads.

Look for squash with a matte beige skin and no soft spots, cracks, or shiny patches. It should feel heavy for its size and make a slight hollow sound when tapped. Stored in a cool, dry place, butternut squash keeps fresh for weeks, making it perfect for fall cooking!

Step-By-Step Directions

1

Prep

Peel, seed, and cube the squash into ¾-inch pieces.

2

Melt Butter

Melt butter in a skillet over medium heat.

3

Sauté

Add squash in a single layer and sauté for 12-15 mins, flipping every 3-4 mins for a golden sear.

4

Add Herbs

Lower heat, sprinkle sage, thyme, and nutmeg, and sauté 1-2 mins until fragrant. Season with salt and pepper to taste.

5

Finish

Garnish with flaky sea salt. Serve warm!

Perfect Pairings

This buttery, herb-infused butternut squash pairs beautifully with a range of dishes:

Roasted Meats: Try it with Lavender Herb Butter Roasted Chicken, Pork Tenderloin with Apples and Onions, or Maple Bourbon Glazed Turkey for a cozy, well-rounded meal.

Salads: Adds balance alongside mixed greens or spinach. Try with Spinach Gorgonzola Salad with Pear and Pomegranate or a Roasted Carrot and Parsnip Salad for a seasonal touch.

Holiday Spread: Ideal as a Thanksgiving side, pairing well with Truffle Mashed Potatoes and Maple Sriracha Brussels Sprouts to complete your festive menu.

Sauteed butternut squash with seasonings in a bowl.

FAQs

Yes! Thaw it first and pat it dry to remove excess moisture before sautéing. Keep in mind that frozen squash may not caramelize as well as fresh.

Make sure your pan isn’t overcrowded, and let the squash cook undisturbed for a few minutes to develop a good sear. Cutting the squash into uniform cubes also helps it cook evenly.

Absolutely! Just swap the butter for olive oil or vegan butter.

You can leave it out, or try substituting with a pinch of cinnamon or ground allspice for a similar fall vibe.

HUNGRY FOR MORE? If you loved this butternut squash recipe, try more of our favorite fall sides like roasted carnival squash, mashed acorn squash, hot honey carrots, and our crispy roasted sweet potatoes.

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Simply Sautéed Butternut Squash

Sautéed butternut squash with butter, fresh herbs, and a golden caramelized finish. Quick, cozy, and perfect for fall dinners or holiday sides. Ready in under 30 minutes!
By: AllieAllie Cleveland
No ratings yet
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 92 kcal

Equipment

  • vegetable peeler
  • 12-inch non-stick skillet or cast iron pan

Ingredients
  

  • 1 medium butternut squash, (about 2 pounds or 3 cups cubed)
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh sage leaves, finely chopped (1 teaspoon dried)
  • 1 teaspoon fresh thyme leaves (½ teaspoon dried)
  • teaspoon nutmeg
  • salt and freshly ground black pepper, to taste
  • flaky sea salt for garnish

Instructions
 

  • Peel the butternut squash, place on a cutting board and cut it in half lengthwise. Scoop out the seeds, then slice into ¾-inch cubes for even cooking.
  • In a large skillet, melt the butter over medium heat.
  • Add the butternut squash cubes to the skillet in a single layer and cook, stirring occasionally, for 12-15 minutes or until golden brown and tender. Be sure to allow the squash to sit undisturbed for 3-4 minutes at a time to develop a nice sear on each side.
  • Lower the heat and sprinkle the sage, thyme, and nutmeg over the squash. Sauté for another 1-2 minutes, just until the herbs become fragrant.
  • Remove cooked butternut squash from heat and season with salt and freshly ground black pepper to taste. Transfer the squash to a serving dish and garnish with additional fresh thyme and a little flaky sea salt for a simple yet beautiful presentation.

Recipe Notes

Top Tips

  • Don’t overcrowd the pan: Give the squash room to breathe for the best caramelization.
  • Use fresh herbs: Sage and thyme shine best when added at the end of cooking.
  • Cut evenly: Uniform cubes ensure even cooking and a perfect sear.
  • Brown the butter: For extra depth, cook the butter until golden and nutty before adding the squash.
  • Minimal stirring: Let the squash sit undisturbed for a few minutes to develop a flavorful crust.

Leftovers & Storage

  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: Reheat in a skillet with a little butter or olive oil over medium heat until warmed through.
  • Repurpose: Use leftovers in grain bowls, salads, or toss them into pasta for an easy second meal!

Nutrition

Calories: 92kcal | Carbohydrates: 4.1g | Protein: 0.4g | Fat: 8.7g | Saturated Fat: 5.4g | Cholesterol: 22.9mg | Sodium: 583.9mg | Fiber: 0.7g | Sugar: 0.8g

*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.

Keyword christmas side dish, fall recipes, fresh herbs, holiday side dish, sage, thyme, winter recipes
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Sauteed butternut squash in a bowl with seasonings.

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