Sautéed Butternut Squash With Sage

Total Time
Prep 10 mins
Cook 30 mins

From More Recipes from a Kitchen Garden – Shepherd’s Garden Seeds

Ingredients Nutrition

  • 3 tablespoons vegetable oil
  • 1 12 lbs butternut squash, peeled, seeded and cut into 1 chunks
  • 1 large garlic clove, minced
  • salt and pepper
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh Italian parsley


  1. In a heavy skillet, heat oil.
  2. Add squash and garlic and toss well to coat with oil.
  3. Sauté slowly over very low heat, stirring frequently, for about 30 minutes, until squash is golden and tender. Add a tablespoon or two of water if squash begins to stick.
  4. Add salt and pepper to taste, then sprinkle sage and parsley over squash and mix to combine well.
Most Helpful

4 5

Very quick, savory way to prepare butternut squash. I made this just as written, just added some extra garlic cloves. I covered the skillet so mine cooked a little quicker and did not stick or dry out at all. The sage and parsley were great, but I think I would have liked a bit more flavor. Next time I was still use the sage and also add some rosemary and thyme while it cooks. Maybe also a drizzle of fresh lemon juice. Thanx for posting this!