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sauteed butternut squash

Roasted Butternut Squash

by Sylvia Hofer
Roasted Butternut Squash has a mildly sweet, slightly nutty, buttery flavor, and pairing it with maple syrup, bacon and thyme results in such a yummy fall side dish.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 111 kcal

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.

Nutrition

Calories: 111kcalCarbohydrates: 4gProtein: 2gFat: 9gSodium: 423mgFiber: 0.2gSugar: 3g
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