Local butternut squash is more plentiful in the Caribbean than summer squash or zucchini. Thus, I have been cooking it regularly on the boat. Originally, I was making a roasted butternut squash recipe, but my toaster oven uses a lot of power and heats up the salon. So, I did a little research and learned to sauté the squash instead. This recipe is quicker and uses only the stovetop, but still includes all the ingredients that we love. The combination of ingredients brightens the squash into a great side dish!
Sauteed Butternut Squash
Ingredients
1 large butternut squash
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon ground pepper
1 ½ teaspoon finely chopped rosemary
¼ teaspoons ground cinnamon (optional)
½ cup chopped walnuts or pecans
½ c dried cranberries
1-2 tablespoons maple syrup or honey to taste
½ cup feta cheese crumbles
Instructions
- Use a vegetable peeler to peel off the skin of squash. Cut the butternut squash in half crosswise, dividing the bulb and the long neck. Cut the neck from the bulb of each half. Scoop/cut out the seeds and the stringy middle from bulb. Carefully cut the squash into 1/2 inch to 1-inch cubes.
- Toss the diced squash with salt, pepper and rosemary.
- Put olive oil in a large skillet over medium heat. When olive oil is shimmering, add seasoned squash cubes to the skillet. Sauté, stirring frequently until tender and lightly browned, about 10-15 minutes or until done, but not mushy.
- Add cranberries, walnuts/pecans and sprinkle with cinnamon. Stir for 30 seconds until fragrant. Remove the pan from the heat and drizzle with honey/maple syrup.
- Stir in feta cheese and serve.
By the way: I love the leftovers cold!
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