Easiest Way to Prepare Appetizing Butternut squash sauté

Butternut squash sauté. Stir in squash, thyme and pepper. Stir in spinach just until wilted. Sautéeing butternut squash in olive oil quickly yields perfectly cooked results and slighly caramelizes the squash for extra flavor.

Add the butternut squash and a large pinch of salt. Peel and chop your butternut squash into cubes. Add the oil and the squash to your pan and cook over medium high heat. You can have Butternut squash sauté using 8 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Butternut squash sauté

1. Prepare to taste of salt & pepper.
2. You need 4 leaves of fresh sage.
3. You need 2 cloves of garlic.
4. It's 4 of tbls olive oil.
5. It's 1 of large shallot minced.
6. It's 3 cups of butternut squash cubed.
7. Prepare 4 slices of bacon cooked and crumbled.
8. It's 3 oz. of blue cheese crumbled.

Add in the thyme and stir well. Cover your pan but stir every minute or so. As they cook, they will shrink down in size and become softer. You can then finish it off with fresh herbs, cheese or other add-ins like sun-dried tomatoes, roasted red peppers or olives etc.

Butternut squash sauté instructions

1. Bake sqaush until tender with drizzle of olive oil salt and pepper. 350° about 25 min..
2. Saute shallot in oil with garlic til tender but not browned. Add sage. Cook for one minute..
3. Add sauted mixture to squash and top with bacon and blue cheese. Serve warm..

Of course, you can also sauté cubed squash to eat as a simple side dish, add to pasta or a salad, or use in some other way. To do that, add the cubed squash to a pan slicked with oil set over. Cut squash in half, lengthwise, and remove seeds and stringy pulp. Over medium heat, melt butter in a large skillet. Butternut squash, sweet potato, carrot, and garlic roasted in large pieces and then added to onion, celery, apple, and vegetable broth.