Sautéed Butternut Squash

5 from 5 votes

With 10 ingredients, this sautéed butternut squash and kale makes a simple and tasty fall side with garlic and toasted walnuts.

Prep Time5

Cook Time18

Total Time23

Course: Side Dishes

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

1 tablespoon olive oil
1 butternut squash, about 3 pounds, peeled, deseeded and cut into 1/2-inch cubes
1 small onion, roughly chopped
2 garlic cloves, minced
1/4 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
1-1/2 cups chopped kale
1/4 cup chopped toasted walnuts
1 teaspoon chopped parsley

Instructions

Heat the olive oil over medium heat and sauté the squash. Stir frequently and give the squash about 10-12 minutes to become tender.
Add the chopped onions. Sauté them until they are soft and translucent, about 4-5 minutes.
Stir in the garlic, thyme, salt and pepper. They will make the squash and onions fragrant in 1 minute.
Add the kale, letting it soften, about 2-3 minutes.
Stir in the walnuts and parsley.

Video

Notes

If possible, use a non-stick skillet or sauté pan.

You can use chopped almonds or pecans instead of walnuts.

If you don't like kale, you can leave it out. It will just lower the yield of the recipe.

Store leftovers in an airtight container in the fridge up 3 days. Reheat them with a little oil in a skillet on the stove over medium heat. The kale will be more soft than when you first sautéed it. You can add more chopped kale if you want. You can also stir warmed leftovers into cooked grains or pasta.

Optional Additions:

- Parmesan cheese: When you stir in the nuts, add grated Parmesan.

- Maple syrup or honey: To sweeten the squash, stir in 1 tablespoon with the garlic and spices. This gives you a balance of sweet and savory.

- Red pepper flakes: For a little heat, add pinch of red pepper flakes.

Nutrition