How to Cook Butternut Squash in a Saucepan

Butternut squash is a winter squash that peels easily. It can be roasted, baked, boiled, steamed or fried. It has a sweet, mild flavor that pairs well with greens, onions, sausage and other fall flavors. This recipe can be made using bacon or sausage, but it is just as delicious without these ingredients. If you are vegan, simply omit the cheese and substitute additional olive oil to taste. The red pepper can be omitted as well if you are not fond of spicy flavors.

Things You'll Need

• Peeler
• Knife
• Cutting board
• Large saute pan
• 4 strips bacon, sliced or 2 sausages, crumbled (optional)
• 1 tbsp. olive oil
• 1/2 cup onion, diced
• 1/2 teaspoon fresh sage, chopped or 1/8 tsp. dried sage
• 1/2 teaspoon fresh thyme, chopped or 1/8 tsp. dried thyme
• Red pepper flakes to taste (optional)
• Salt and pepper to taste
• 1 large butternut squash (3 to 4 pounds)
• 1 bunch kale or spinach or dark leafy greens of your choice
• Parmesan cheese to taste (optional)

Instructions

Preparation

1. Using a vegetable peeler, peel your butternut squash until it is free of skin. Cut off the rind at the top and bottom of the squash and dice the remainder into 1-inch cubes. Set aside.

2. Dice the onion and herbs (if you are using fresh herbs).

3. Dice the bacon or crumble the sausage, if using. Make sure to thoroughly clean any surfaces that the bacon or sausage has come into contact with.

4. Rinse the greens thoroughly, making sure they are free of grit. Remove the tough stems, if using mature chard or kale. Dry and tear into bite-sized pieces.

5. Add olive oil to your saute pan over medium heat. When it shimmers, add bacon or sausage and fry until the bacon is crisp or the sausage is well-browned. If not using bacon or sausage, skip ahead to next step.

6. Add onion, herbs, red pepper (if using), salt and pepper to the pan. Cook for 10 minutes, or until the onion is golden. Stir frequently to avoid burning.

7. Add squash. Reduce heat to low and cover, stirring occasionally. If the squash starts to stick to the pan, add chicken or vegetable stock, white wine, whiskey or water to it in order to deglaze it. Simmer for 20 to 30 minutes, or until squash is tender.

8. Add greens. Cover and simmer for 2 minutes, or until greens are wilted.

9. Add grated Parmesan cheese to taste and serve.

Tips & Warnings

• This dish can be served either as an entree or as a side dish. If you are serving it as an entree, pair it with rice or warm, crusty bread and a big green salad. If you are serving sauteed squash as a side dish, you can pair it with a number of pork entrees, from chops to roasts. It would also work as an unusual take on butternut squash for the Thanksgiving meal. A fun variation on this recipe would be to toss all of the ingredients together and roast them until well-browned. This will result in rich, carmelized flavors.

References

• Butternut Squash Saute
• All About Squash
• Butternut Squash

Resources

• Pasta with Butternut Squash and Lima Beans
• Butternut Squash, Indian Style!
• Bratwurst & Butternut Squash Stew