Stovetop Butternut Squash
Stovetop butternut squash is a simple, tasty way to prepare butternut squash. Enjoy this spiced savory side with eggs and spinach for a complete meal.
Fall is a lovely time. There's pumpkin spice everything, low pollen counts, and an abundance of squash - kabocha, acorn, butternut. Unfortunately, whole squash are a pain to prepare. Peeling and dicing one takes a lot of time and an extra sharp knife. Even if you prepare it whole, you have to stab a lot of holes to prevent a squash-plosion.
When I want butternut squash, I buy Trader Joe's peeled and cut butternut squash instead of a whole one. It's not that much more expensive per pound and so much more convenient. You can use it to make curried peanut squash soup or this simple stovetop butternut squash. Precut butternut squash reduces the prep time to less than 10 minutes.
If you're opposed to buying butternut squash or prepared vegetables, you can try this with similar vegetables that are easier to cut, such as carrots or sweet potato. These vegetables are also hard, sweet, and orange, but differ from butternut squash in flavor and texture.
- 2 tablespoons of coconut oil
- spices: ½ teaspoon of cumin, ¼ teaspoon of cinnamon, ¼ teaspoon of red pepper flakes
- ½ teaspoon of salt
- 1 pound of peeled and diced butternut squash (4 cups)
- Heat up 2 tablespoons of oil in a pan over medium heat. Add in the spices. Stirring frequently, cook for 30-40 seconds until fragrant.
- Add in the butternut squash and salt. Stirring occasionally, cook for 12-15 minutes until soft.
- Serve immediately. Leftovers keep well in the fridge for a few days.
- Oil: Used for cooking the butternut squash. Any sort of oil (canola, vegetable, olive) works. You can make stovetop butternut squash using broth or water, but it won't be as good.
- Spices: Seasons the butternut squash. Using about 1 teaspoon in total of any spice would work well. Cumin, cinnamon, and red chili peppers are a pretty basic assortment.
- Salt: Seasons the butternut squash. I used 1/2 teaspoon of sea salt. If you're using table salt, you may want to use less.
- Butternut squash: Required for stovetop butternut squash. I used Trader Joe's peeled and cut butternut squash. This cooking method works for any other vegetable, but cook time may vary.
Step by Step Photos
Start by cutting up the butternut squash into smaller, even pieces so that it cooks faster. This step takes a while because you have to cut a lot of separate pieces - I took 7 minutes.
You end up with 4 cups of butternut squash. Stovetop butternut squash is one of the easiest ways to cook the vegetable, but you could also boil it or microwave it.
Heat up 2 tablespoons of oil in a pan over medium heat. Add in the spices. I used about 10 dashes of cumin and 5 dashes each of cinnamon and red pepper flakes. Stirring frequently, cook for 30-40 seconds until fragrant. This toasts the spices and brings out their flavor.
Add in the butternut squash and salt. The picture above shows about 1/2 teaspoon of salt. Stirring occasionally, cook for 12-15 minutes until soft.
Make sure to sample a few pieces of butternut squash to see if they're done to your liking. Serve immediately. Leftovers keep well in the fridge for a few days.
Stovetop Butternut Squash Nutrition
Interestingly, all of the spices and the salt contributes 6 additional calories. In total, all 3 cups of the recipe is 500 calories, so you could have a very squashy meal. I would recommend eating a 3/4 cup serving, which is 1/4 of the recipe.
|Amount Per Serving|
% Daily Value
Total Fat 7.0g
Saturated Fat 5.9g
Trans Fat 0.0g
Total Carbohydrates 16.7g
Dietary Fiber 2.9g
Vitamin A 299%
Vitamin C 49%
Nutrition facts created using Food Parser
Want more cheap and easy recipes? Stay connected: