Skillet Butternut Squash with Apple Cider Glaze
Herby, buttery, and glazed with sweet cider magic—this Skillet Butternut Squash is cozy fall flavor in one pan. Easy for weeknights, but fancy enough for your Thanksgiving table!
Cozy Skillet Butternut Squash
This dish is everything I love about fall cooking—simple, comforting, and just a little bit fancy. Butternut squash caramelized in an apple cider glaze, with hints of sage and rosemary, hits that perfect sweet-savory spot.
It’s quick, it’s gorgeous, and it delivers those cozy vibes in every bite. Whether you’re whipping this up for a simple fall dinner or sliding it into the spotlight at a holiday feast, this recipe is just works.
This recipe is adapted from the fabulous The Herbfarm Cookbook by Jerry Traunfeld.
Complete the Menu: Serve this skillet butternut squash recipe with my maple bourbon glazed turkey breast, hot honey roasted carrots, truffle mashed potatoes, and cranberry tartlets for a cozy fall dinner.
This recipe is also part of our Thanksgiving Dinner for 4 roundup, featuring three curated menus for small Thanksgiving dinner celebrations.
And for more seasonal squash recipes check out my simply sautéed butternut squash, mashed acorn squash, roasted carnival squash, and grilled summer squash and zucchini.
Why You’ll Love This Recipe
Ingredient Notes
Butternut Squash: Look for a medium-sized squash with a firm, smooth skin. When cut into 1/2-inch cubes, it cooks quickly and absorbs all those delicious flavors. If you want to save time, some stores offer pre-cubed butternut squash—just be sure it’s fresh.
Apple Cider: Unfiltered apple cider adds a natural sweetness and depth to the glaze. Make sure to use pure apple cider, not apple juice, for the best flavor.
Butter: The base of this recipe! Butter brings richness and helps the herbs infuse more deeply into the squash, creating that buttery, glossy finish we love.
Fresh Sage and Rosemary: Fresh herbs are key here for a burst of earthy, aromatic flavor. Sage and rosemary complement the sweetness of the squash and cider beautifully. If you only have dried herbs, use about one-third of the fresh amount.
Apple Cider Vinegar: Just a splash of vinegar adds the perfect amount of tang to balance the sweetness of the cider glaze and brighten up the dish.
Salt and Pepper: Kosher salt and freshly ground black pepper enhance all the flavors. Feel free to adjust the amount to your taste.
*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 the Squash
Peel and cube the squash into ½-inch pieces.
2
Sauté Herbs
In a large skillet, melt butter on low. Sauté chopped sage and rosemary for 3-4 minutes.
3
Cook the Squash
Add squash, apple cider, water, cider vinegar, and salt. Raise heat to medium and cook, stirring, until squash is tender and liquid reduces to a glaze (about 20-30 mins).
4
Finish
Season with black pepper and extra salt to taste. Garnish with rosemary sprigs and serve warm.
Pro Tips
- Cut Squash Evenly: Keep the squash cubes as close to 1/2-inch as possible. Uniform pieces cook more evenly and absorb the glaze better, giving you that perfect, tender texture.
- Low and Slow on the Herbs: When sautéing the sage and rosemary in butter, keep the heat on low to infuse their flavors without burning. This helps build a rich, aromatic base for the dish.
- Simmer for the Perfect Glaze: Let the squash simmer at a gentle boil so the liquid reduces slowly, coating each piece with a glossy glaze. If the glaze seems too thin at the end, cook a few extra minutes to thicken.
- Taste and Adjust: Before serving, give it a quick taste to check if it needs a little extra salt or a dash of vinegar for brightness. Small tweaks at the end make a big difference in flavor!
- Serve Warm: This dish is best served straight from the skillet while the glaze is warm and shiny. If you’re making it in advance, reheat gently over low heat, adding a splash of cider if needed to revive the glaze.
Perfect Pairings
This Skillet Butternut Squash with Cider Glaze is the perfect side for an autumn-inspired menu, pairing seamlessly with some of my favorite cozy recipes.
For a standout main, try it with my Pork Tenderloin with Apples and Onions—the tender, juicy pork and caramelized apples highlight the sweetness of the cider glaze in the squash.
Or, if you’re craving a holiday-worthy dish, serve it with my Roasted Boneless Turkey Breast with Gravy. The rich gravy and tangy glazed squash create a harmonious, flavor-packed combo that’s perfect for special occasions.
For sides, you can’t go wrong with my Rustic Yukon Gold Mashed Potatoes. Their creamy, buttery texture complements the tender squash beautifully, creating a cozy, comforting vibe.
If you want something with a bit of texture, Wild Rice with Cherries and Hazelnuts adds a nutty, earthy dimension and a hint of tartness from the cherries that balances the sweetness of the cider glaze.
Round out the meal with a refreshing Apple Cheddar and Pecan Fall Salad. The crisp apples, sharp cheddar, and toasted pecans add contrast and brightness, pulling together a seasonal feast that’s both warm and sophisticated.
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Skillet Butternut Squash with Apple Cider Glaze
Equipment
- large (12-inch) skillet
Ingredients
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into ½-inch cubes
- 2 tablespoons unsalted butter
- 1 cup unfiltered apple cider
- ½ cup water
- 2 teaspoons apple cider vinegar
- 2 tablespoons fresh sage leaves, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon kosher salt
- freshly ground black pepper, to taste
- fresh rosemary sprigs, for garnish
Instructions
- Prepare the squash: Peel the butternut squash, cut it in half lengthwise, and remove the seeds. Slice into ½-inch cubes to ensure even cooking.
- Sauté the herbs: In a large skillet, melt the butter over low heat. Add the chopped sage and rosemary and cook for 3-4 minutes, stirring occasionally, until the herbs are fragrant but not browned.
- Cook the squash: Stir in the butternut squash cubes and then pour in the apple cider, water, apple cider vinegar, and salt. Raise the heat to medium and bring to a soft boil. Cook at an even boil, stirring occasionally, until the squash is tender and the liquid reduces into a glossy glaze that coats the squash, about 20-30 minutes.
- Season: Taste and season with freshly ground black pepper and additional salt if needed.
- Serve: Remove skillet from heat and garnish with fresh rosemary sprigs. Serve warm.
Recipe Notes
Top Tips
- Go for Uniform Cubes: Cut squash into even 1/2-inch cubes for consistent cooking.
- Low Heat for Herbs: Sauté herbs in butter on low heat to bring out their best flavor without browning.
- Simmer to Glaze: Let the cider reduce until it’s thick and coats the squash for that perfect glaze. The time this takes can vary depending on heat level and pan size, keep going until the liquid evaporates.
Leftovers and Storage
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm gently on the stovetop over low heat, adding a splash of cider or water if the glaze is too thick.
Nutrition
*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.
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Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Your feedback is important to us. Thank you for visiting Maplevine Kitchen!
I followed the recipe, but it just didn’t come out as described. Right from the start, it seemed as though there was too much liquid. I even held off adding the water, which was a good thing, because after 25 minutes of cooking, the cider had not reduced down. The cooked squash was sitting in a pool of liquid which I had to pour off. No glaze materialized, and without the reduction, the squash was a bit bland. Maybe it’s because a “medium” squash is not an exact measurement—an approximate weight might have helped get the proportions right. I had to do a lot of flavor adjustments before I would serve it.
Thank you so much for your thoughtful feedback! I’m sorry the recipe didn’t turn out as expected—let’s troubleshoot to make sure it works better for you next time.
You’re absolutely right that squash size can vary, and I’ll update the recipe to include an approximate weight (about 2 pounds for a medium squash) to help get the proportions just right.
For the glaze, it can sometimes take closer to 30 minutes to fully reduce, depending on the heat level and pan size. Using a large skillet—mine is 12 inches—can also make a big difference, as it allows the liquid to spread out and reduce more quickly. I’ll add this note to the recipe to make it more clear.
I really appreciate you sharing your experience—it’s so helpful for refining the recipe and ensuring it works for everyone. If you give it another try, I’d love to hear how it turns out for you! 😊