This Sautéed Butternut Squash with Garlic Rosemary Butter is a delightful, flavorful side dish that highlights the natural sweetness of butternut squash. The combination of tender, caramelized squash, aromatic rosemary, and a hint of garlic makes this recipe simple yet elegant. With minimal ingredients and a quick cook time, it’s perfect for a weeknight dinner or a special holiday spread. Whether served alongside a main course or as a standalone dish, this flavorful recipe is sure to impress with its rustic charm.
Ingredients:
- 1 medium-sized butternut squash, peeled, seeded, and diced into small pieces
- 2 tablespoons of butter, or substitute with olive oil for a dairy-free alternative.
- 2 garlic cloves, minced
- 1 teaspoon of finely chopped fresh rosemary (or use ½ teaspoon of dried rosemary)
- Season with salt and freshly cracked black pepper to your liking
- 1 tablespoon of chopped fresh parsley, optional for garnish.
Instructions:
- Prepare the squash: Begin by peeling and seeding the butternut squash. Cut it into small, even cubes to ensure they cook evenly.
- Melt the butter: In a spacious skillet, warm the butter over medium heat until it melts completely, or use olive oil if you’re looking for a dairy-free option.Once hot, add the minced garlic and rosemary, and sauté for about 1-2 minutes until fragrant.
- Sauté the squash: Add the cubed butternut squash to the skillet. Stir to coat the squash in the garlic rosemary butter.
- Cook until tender: Cook the squash, stirring occasionally, for about 12-15 minutes or until the squash is tender and lightly caramelized. If the squash starts to brown too quickly, reduce the heat slightly and continue cooking until tender.
- Garnish and serve: Once the squash is fully cooked, remove it from the heat. Optionally, sprinkle with fresh parsley for a pop of color and freshness. Serve immediately as a delicious side dish.
Conclusion:
This Sautéed Butternut Squash with Garlic Rosemary Butter is a quick, easy, and flavorful side dish that pairs beautifully with any meal. The caramelized squash, infused with the warmth of garlic and rosemary, provides a comforting yet elegant flavor profile. Whether you’re cooking for family or friends, this recipe is a great way to bring seasonal ingredients to life with minimal effort. Enjoy it as a cozy addition to your fall and winter menus!
Sautéed Butternut Squash with Garlic Rosemary Butter
Ingredients
- 1 medium-sized butternut squash peeled, seeded, and diced into small pieces
- 2 tablespoons of butter or substitute with olive oil for a dairy-free alternative.
- 2 garlic cloves minced
- 1 teaspoon of finely chopped fresh rosemary or use ½ teaspoon of dried rosemary
- Season with salt and freshly cracked black pepper to your liking
- 1 tablespoon of chopped fresh parsley optional for garnish.
Instructions
- Prepare the squash: Begin by peeling and seeding the butternut squash. Cut it into small, even cubes to ensure they cook evenly.
- Melt the butter: In a spacious skillet, warm the butter over medium heat until it melts completely, or use olive oil if you’re looking for a dairy-free option. Once hot, add the minced garlic and rosemary, and sauté for about 1-2 minutes until fragrant.
- Sauté the squash: Add the cubed butternut squash to the skillet. Stir to coat the squash in the garlic rosemary butter.
- Cook until tender: Cook the squash, stirring occasionally, for about 12-15 minutes or until the squash is tender and lightly caramelized. If the squash starts to brown too quickly, reduce the heat slightly and continue cooking until tender.
- Garnish and serve: Once the squash is fully cooked, remove it from the heat. Optionally, sprinkle with fresh parsley for a pop of color and freshness. Serve immediately as a delicious side dish.