Easy Sautéed Delicata Squash

5 from 1 vote

Easy Sautéed Delicata Squash

This is a quick and easy, tasty sauteed delicata squash recipe. It’s a perfect side to add to your Thanksgiving or Christmas dinner. It can be prepped ahead of time, and it’s ready in 35 minutes.

Prep Time8

Cook Time27

Total Time35

Course: Appetizer, Side Dish, sides

Cuisine: American

Servings:

Calories: 326kcal

Author: Maureen Celestine

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.

(I cooked mine in 3 steps; if you have a large skillet or pan, you might need fewer steps, so use the Olive oil and parsley butter accordingly)

Nutrition