This easy-to-make sautéed Delicata squash recipe celebrates autumn's haul. It's sweet, aromatic, and oh-so-delicious. It is the perfect side dish for most main dishes, especially during the holidays.
I love serving it as a side dish during Thanksgiving and Christmas, accompanied by my crusted lamb recipe, air-fried pork shoulders, hot honey chicken tenders, or air-fried whole tilapia. Did I mention it's ready in 35 minutes? Let's get cooking!
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What is Delicata Squash?
Delicata squash, also known as sweet potato squash, is a winter squash known for its cream-colored, cylindrical shape with green stripes. It's distinct for its edible skin, unlike some other winter squashes.
Reasons to Love this Sautéed Delicata Squash Recipe
- Fall Favorite: Delicata squash is at its best in the fall, and this recipe lets its natural flavors shine.
- Quick & Easy: You won't believe how fast this side dish comes together. Like my roasted carnival squash slices, it's no wonder it's a fan favorite.
- Versatile: It's a perfect accompaniment to any meal, from a Sunday roast to a weeknight stir-fry. The pairing possibilities are endless.
- Healthy choice: Packed with nutrients and vitamins, it's a guilt-free indulgence around this time of year.
- Kid-Friendly: Even the pickiest eaters will love these sweet, caramelized squash slices. My picky eater daughter asked me the other day if it's on our Thanksgiving menu. You bet it is, I answered with excitement!
Let’s dive right into the ingredients description before I show you step-by-step instructions on how to make it.
📃Ingredients Notes
Here's what you'll need to make the tastiest squash slices:
- Delicata squash: the main ingredient used for this recipe is delicata squash. Choose the one that is firm to touch and without any bruises.
- Olive oil: drizzle olive oil as it will make the slices crispy and allow them to cook perfectly.
- Spices: allspice, sweet paprika, garlic, and onion granules all add an aromatic flavor to this dish.
- Brown sugar: I used this mainly to caramelize the squash slices. It also adds a slight sweetness and balances out the flavors.
- Parsley: I used flat-leaf parsley with butter to add flavor without overpowering the veggies. Sage or rosemary would be a great substitute.
💭Variations and Substitutions
📝Step-by-Step Instructions
Detailed instructions are outlined in the recipe card below, but here are a few steps with visuals to guide you:
Step 1: Cut off the ends of the delicata squash and slice it in half lengthwise. Scoop out the seeds (you can roast them separately if you like).
Step 2: Then, slice the squash into half-moon shapes, about ½ inch thick.
Step 3: In a small shallow bowl, whisk together one tablespoon of the olive oil with the spices until well combined. This is our seasoning for the dish.
Step 4: Combine the soft butter with the chopped parsley to make a compound butter. Set aside
Step 5: Heat olive oil in a skillet over medium heat. Sauté squash and season with salt and pepper. Brush the spice mix on each slice, then cook for 5 minutes, flipping halfway.
Step 6: add a teaspoon of the parsley butter. Once it’s melted, brush or spoon over the cooked winter squash. Cook for a minute, until tender and caramelized, then remove from heat and serve immediately.
👩🏽🍳Maur's Tips
- If you don’t have flat-leaf parsley, fresh rosemary, thyme, or sage are great substitutes that add a nice touch to the dish.
- Choose fresh, firm delicata squash for the best flavor and texture.
- One of the beauties of delicata squash is its edible skin. Save time and enhance the dish's texture by leaving the skin on while sautéing.
- Keep the squash slices relatively thin for even cooking and perfect caramelization.
- Ensure your pan is hot before adding the squash. This helps in quick cooking and gives a nice golden sear.
- Give the squash room to breathe. Overcrowding the pan can lead to steaming instead of sautéing. Cook in batches if needed.
- Delicata squash cooks relatively quickly. Pay attention to the cooking time for a tender yet slightly firm texture.
- Delicata squash is best enjoyed hot and fresh from the skillet. So cook when it’s almost time to serve.
📝Recipe FAQS
Absolutely! Delicata squash has a tender and edible skin, adding a lovely texture to your dishes. No need to peel, making it a time-saving choice.
Store Delicata squash in a cool, dry place. It can last for a few weeks if kept at room temperature. Once cut, refrigerate the unused portion in an airtight container for up to a week.
Absolutely! Rinse and clean the seeds, toss them with olive oil and your favorite seasonings, then roast them in the oven for a crunchy snack.
Love Squash? Here are Some Autumn Squash Recipes to Try:
I hope you try this quick and easy, tasty sauteed delicata squash recipe. It’ll be a great addition to your holiday menu this season.
Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
PEACE & LOVE
Maureen
📖 Recipe
Easy Sautéed Delicata Squash
Equipment
- Skillet or Cast iron pan
Ingredients
- 2 medium Delicata squash about 2lbs, scrubbed and rinsed
- 4 tablespoons olive oil divided
- 2 teaspoons all-spice
- 1 teaspoon sweet paprika
- 1 teaspoon garlic granules
- 1 teaspoon onion granules
- ½ tablespoon dark brown sugar heaped
- Salt and black pepper to taste
- 1 tablespoon unsalted butter room temperature
- 2 tablespoons freshly chopped flat-leaf parsley
Instructions
- Wash the Delicata squash, cut the ends, and slice it in half lengthwise. Scoop out the seeds (you can roast them separately if you like). Then, slice the squash into half-moon shapes, about ½ inch thick.2 medium Delicata squash
- In a small shallow bowl, whisk together one tablespoon of the olive oil, all-spice, sweet paprika, garlic granules, dark brown sugar, and Set aside.4 tablespoons olive oil, 2 teaspoons all-spice, 1 teaspoon sweet paprika, 1 teaspoon garlic granules, 1 teaspoon onion granules, ½ tablespoon dark brown sugar
- Combine the soft butter with the chopped parsley and set it aside.1 tablespoon unsalted butter, 2 tablespoons freshly chopped flat-leaf parsley
- Heat one tablespoon of olive oil in a large skillet or cast iron pan over medium heat. Toss the sliced squash into the skillet on a single layer. Cook for a minute, then sprinkle with salt and ground black pepper.4 tablespoons olive oil
- Brush each slice with the spice mix from earlier. Sauté the squash for about 5 minutes, flip it, and cook it for 2-3 minutes or until it's tender.
- Add a teaspoon of the parsley butter. Tilt the pan to one side. Scoop the melted butter and pour over the squash using a spoon, or brush the butter over the cooked squash. Cook for a minute, then remove from heat.
- Repeat the steps until there are no more squash left.
- Once your sautéed Delicata squash is golden and tender, remove it from heat and serve immediately.
Notes
- Use fresh rosemary, thyme, or sage if you can’t find the parsley.
- Don’t overcrowd the pan unless the vegetable will steam instead of fry. Cook in batches if your pan isn’t big enough.
- It is best enjoyed hot and fresh from the skillet.
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