Kitchen Adventure – Eat Your Veggies! Butternut Squash Edition

Ok… I have not historically been a squash person, but in the spirit of more consciously eating local/seasonal food, I decided to give Butternut Squash a try. *I MAY also be feeling guilty about all the sugary Halloween candy that I have been eating, but we will never know!*

To try this recipe (and atone in some small way for your own candy overdose) you will need the following:

  • 1-2 TBS butter
  • 1 Butternut Squash, seeded, peeled and cut into uniform pieces. (a 12 inch squash yielded approx 2 lbs of 3/4 inch cubes)
  • Freshly ground salt and pepper
  • 1/4 Cup Water
  • 2-4 leaves Chopped Fresh Sage

Melt the butter in large skillet over medium – medium high heat. Add squash, salt and pepper – stirring frequently for several minutes until the squash is lightly browned (6 – 10 minutes). Add in water, reduce heat to low, cover and let steam until squash softens (another 6-10 minutes). Mix in chopped sage, turn off heat and serve! This could be good mashed as well…

I really liked my first attempt at butternut squash. It was slightly sweet and nutty, balanced by the salt, peppery kick and then smooth earthiness of the sage. It was really the perfect side dish on this cold evening, and a great step back from the sugary abyss of Halloween.



About SuburbanFoodNerd

I have been obsessed with good food my whole life - cooking it, eating it, sharing it with friends... After really getting into reviewing restaurants on other sites, I realized that my inner food nerd needed a bigger creative outlet! :)
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1 Response to Kitchen Adventure – Eat Your Veggies! Butternut Squash Edition

  1. margaretlouise says:

    Love the color of the squash–very suitable for autumn. Haven’t tried your recipe yet, but I know it’s got to be good! I’ve used fresh thyme to season winter squash–didn’t think of using sage. Here’s a surprising thing: if one doesn’t require an all-smooth mouth feel, it’s OK to leave butternut squash skin on. After steaming or oven roasting the skin becomes even more edible than potato skin!

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