Simple Sautéed Butternut Squash with Bacon
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This sauteed butternut squash recipe is complimented by bacon, onions, and thyme, and will be sure to be a perfect side dish for any meal. It takes a bit of prep work but with one squash you can have a veggie side for days. I love it for breakfast, over a salad or as a side that goes with so many dinners.
Recipe Overview: Sautéed Butternut Squash with Bacon
- ⏱ Prep Time: 1 hour
- 👩🏻🍳 Baking Time: 20 minutes
- ⏳ Total Time: 1 hours 20 minutes
- 🍞 Serving: 8
- ⚡ Calories: 111 calories per serving
- 🍂 Flavor Profile: Sweet, tender butternut squash paired with smoky, savory bacon for a comforting, lightly caramelized side dish.
- 👌 Difficulty: Easy — quick and straightforward for home cooks.
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Why I love this recipe:
Butternut squash is my favorite winter squash, I love the natural sweetness of the squash and the way it goes with just about any main course. Not to mention, it is high in micronutrients like vitamin A and vitamin C, and is a great source of magnesium and potassium! I found that hard to believe when I first read it, because it reminds me too much of sweet potatoes. I could hardly believe they have less calories and under half the amount of carbs that sweet potatoes have.
I also love that it is one of the few vegetables that will keep unrefrigerated for months during the winter.
What you will need to make this recipe:
- butternut squash - you can purchase pre-cubed butternut squash cubes if you want to simplify your life.
- bacon - uncooked, and cut into half inch pieces
- chopped onions
- fresh thyme - dried thyme works too but nothing compares to fresh herbs
- salt and pepper
- butter (or olive oil)
- maple syrup - you can substitute for your preferred sweetener, honey or brown sugar will work just as well.
How to make:
- Place a whole butternut squash on a cookie sheet and bake for 20 minutes on 375. You can also place it in a pot and cook or steam it for the same amount of time. This makes it easier to peel and dice.
- After 20 minutes take it out and let it cool for a while before you peel it.
- Once you are able to handle it without burning yourself, peel the skin off with a sharp knife or vegetable peeler. Scrape and clean out the seeds and gunk in the middle.
- Toss it on your cutting board and cut it into ½-inch cubes.
- Turn your burner on to medium heat, then add your chopped bacon to a large frying pan.
- Let that get a head start and then add your onions.
- Stir it around for about 2-3 minutes and then add your squash, which should be halfway ready at this point.
- Add about a teaspoon salt and black pepper, maple syrup and butter.
- Sprinkle on some fresh or dry thyme but save some for garnishing.
- Stir occasionally and let it sauté for 10-15 minutes, until the butternut squash is fork tender. Add more oil or butter as needed, this depends on how ready the squash is when you start. The bottom of the pan burns easily because it can take a lot of time for the squash to get tender, so keep an eye on that. Put a lid on the pan while it is cooking if you have one, that will help retain moisture.
- When it is ready, scoop into serving dish cause chances are the skillet is pretty dirty at this point. Top with fresh thyme and serve.
FAQ's:
It’s a super versatile side! It pairs well with roasted chicken, pork chops, meatloaf, or turkey burgers. You can also add it to grain bowls, toss it into salads, or even serve leftovers alongside eggs for breakfast.
Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven or microwave until warmed through.
Yes! For best results, freeze it after the initial roast. Spread the pieces out on a baking sheet to freeze individually, then transfer to a freezer bag. When you’re ready to use it, roast straight from frozen with a little oil and seasoning.
Other Recipes you will enjoy:
pin for later
Roasted Butternut Squash
Equipment
- 1 Cookie sheet
- 1 Skillet
- 1 Serving dish
- 1 Peeler
Ingredients
- 6 strips bacon
- 1 small onion
- 1 teaspoon thyme (1 tbls chopped if using fresh)
- 1 teaspoon salt
- 2 tbls butter or olive oil
- 2 tbls maple syrup or brown sugar
Instructions
- Place a whole medium sized butternut squash on a cookie sheet and bake for 20 minutes on 375. You can also place it in a pot and cook or steam it for the same amount of time. This makes it easier to peel and dice.
- After 20 minutes take it out and let it cool for a while before you peel it. Once you are able to handle it without burning yourself, peel the skin off and scoop and clean out the inside. Cube it into ½ inch pieces.
- Turn your skillet to medium heat, then add your chopped bacon.
- Let that get a head start and then add your onions.
- Stir it around for about 2-3 minutes and then add your squash, which should be halfway ready at this point.
- Add your salt and pepper, maple syrup and butter.
- Sprinkle on some fresh or dry thyme but save some for garnishing.
- Stir occasionally and let it sauté for 10-15 minutes, until the butternut squash is tender. Add more oil or butter as needed, this depends on how ready the squash is when you start. Put a lid on the pan while it is cooking if you have one, that will help retain moisture.
- Scoop into serving dish cause chances are the skillet is pretty dirty at this point. Top with fresh thyme and serve.
Notes
- Choose a squash that feels heavy for its size with firm, matte skin.
- Peel with a sharp vegetable peeler and cut into evenly sized cubes for even roasting.
- Toss well with oil so all sides caramelize instead of steam.
- Roast at a high temperature for the best browning and flavor.
- Spread squash in a single layer—overcrowding leads to softness, not crisp edges.
- Flip halfway through roasting for even color.
