Best Butternut Squash Sauteed Recipes

SAUTEED BUTTERNUT SQUASH WITH SHAVED APPLE AND PECANS

Steps:

• Melt the butter and oil in a large heavy-bottomed skillet over medium-high heat. Add the sage and fry until crisp, about 2 minutes. Remove the sage to a paper towel-lined plate. Add the squash to the skillet along with the nutmeg and a sprinkle of salt and pepper. Saute the squash, stirring occasionally, until browned and almost cooked through, 10 to 15 minutes. Lower the heat and continue to cook until the squash is soft and cooked through, about 5 minutes more. Remove to a serving dish, top with the shaved apple and sprinkle with the toasted pecans and sage leaves. Serve immediately.

SAUTEED BUTTERNUT SQUASH WITH GARLIC, GINGER & SPICES

Steps:

• 1. Melt 3 tbsps of the butter in a large 10 inch straight side saute pan over med-high heat.Add the butternut squash and a large pinch of salt. Cook stirring occasionally at first and the more frequently as squash browns until it is tender and lightly browned about 15 mins. Push the squash to one side of pan and add the remaining tbsp of butter to the clear space. When the butter melts add the ginger, garlic and 1/2 tsp salt. Cook the aromatics in the melted butter stirring occasionally and scraping the bottom of the pan until they are softened, 1 - 2 mins. Stir the cumin, coriander, cinnamon and cayenne into the ginger and garlic and cook until fragrant, about 30 seconds. Stir the flavorings into the squash, adjust the salt to taste, garnish with cilantro if using and serve.I happen to love cilantro so I always add lots!
• 2. I absolutely LOVE this dish. It looks complicated and I thought so first too when I made it , now I make it from memory and it is so delicious. I could eat it all myself!! One tip is to have everything ready before you start. I remember searching through my pantry the first time I made it looking for my spices and getting very frustrated!! My husband still says he doesn't like it but I see him eating it every time.!!Easily doubled or tripled...I do!!!

ROASTED BUTTERNUT SQUASH, SAUTEED APPLES AND TOASTED WALNUT CREPES WITH CINNAMON GELATO

Steps:

• For the filling: Preheat the oven to 400 degrees F. Toss the butternut squash with some olive oil and salt. Place onto a baking sheet and into the oven for 10 to 12 minutes. Remove from the oven and set aside.
• Put a saute pan over medium-high heat and melt the butter. Add the apples and salt to taste, and saute until softened. Hit it with the brown sugar and toss until melted. Hit it with the bourbon off the flame, and then carefully tip the pan to the flame to flambe and let the alcohol burn off. Add the apple cider and bring back to a boil. Reduce to a simmer and cook until glazy and delicious, about 10 minutes. Toss in the roasted butternut squash and half of the chopped walnuts.
• To assemble: Add about 1/4 cup of the filling into the bottom third of a crepe. Roll the crepe and place seam-side down on a plate. Repeat this process with the remaining ingredients.
• To serve: Arrange 1 crepe roll on each serving plate and spoon more butternut squash and apple filling over the top. Garnish with toasted walnuts and serve with Cinnamon Gelato. Dust with powdered sugar.
• For the batter: In a mixing bowl, add the flour and salt and make a well in the center. Add the eggs, milk and club soda into the center of the well and whisk together until just combined. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, whisk in a little more milk. Let the batter sit for at least 30 minutes before using. The crepe batter can be made up to 2 days in advance, covered and refrigerated.
• For the crepes: Melt about 1/2 teaspoon of the butter in a small nonstick saute pan. The butter should coat the bottom of the pan; if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will).
• Put the pan over medium heat. Fill a 2-ounce ladle almost to the top with batter and pour it into the preheated pan, tipping and rolling the pan as you ladle the batter to evenly cover the bottom. This will take a little practice; even when you are an experienced crepe maker, the first couple always get wasted. Accept it and move on.
• When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, flip the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares.
• Repeat this process until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan as needed.
• In a medium saucepan, combine the heavy cream, 1/4 cup of the sugar, the vanilla extract, salt and cinnamon sticks. Bring to a boil, turn off the heat and let sit.
• In a small bowl, combine the egg yolks and the remaining 1/4 cup sugar and beat to a homogeneous consistency.
• Bring the heavy cream-cinnamon mixture back to a boil and turn the heat off. Whisk a third of the heavy cream mixture into the egg-sugar mixture, and then immediately whisk the egg mixture back into the remaining heavy cream mixture. Bring the mixture back up over medium heat, stirring constantly, until thickened and coats the back of a spoon, about 10 minutes. Strain the mixture and chill over an ice water bath.
• Churn the chilled mixture in an ice cream/gelato machine according to the manufacturer's directions.

PAN FRIED CHICKEN CUTTLETS WITH SAUTEED BUTTERNUT SQUASH AND SAGE WITH AN APPLE CIDER GLAZE

Steps:

• Cube Squash and Apples heat 2 heavy pans w/ oil divided Saute squash, sage and half the apples in one pan until golden brown and cooked thru Season chicken w/ S and P/ and flour and brown in other pan, remove and keep warm add cider and the remaining apples and reduce to syrup, whisk butter in. Serve sauce over chicken and squash. amazing.

TURKEY MILANESE WITH SAUTEED HARICOTS VERTS AND BUTTERNUT SQUASH

Steps:

• Preheat the oven to 200 degrees F.
• For the haricots verts: Bring a medium saucepan of salted water to a boil. Add the haricots verts and cook until bright green and crisp-tender, 3 to 4 minutes. Use a slotted spoon to remove to a salted ice bath. Let sit until completely cool. Drain and pat dry. Set aside.
• For the butternut squash and cranberry stew: Add the squash and cinnamon stick to a large, high-sided skillet. Add the orange juice and water to cover by 1 inch. Season with a large pinch of salt. Bring to a simmer and cook until the squash is just tender and the liquid has reduced some, 10 to 12 minutes.
• Heat another large, high-sided skillet over medium heat and add the butter. When melted, add the shallots and cook, stirring frequently, until soft and translucent, about 4 minutes. Stir in the cranberries. Add the cooked butternut squash, with liquid, and stir to combine. Add salt to taste. Keep warm.
• For the sausage veloute: Melt the butter in a medium saucepan over medium-low heat. Add the flour and cook, stirring, until completely absorbed, 1 to 2 minutes. Whisk in the chicken stock, raise the heat to medium and bring to a low simmer. Cook, stirring, until the sauce is thick enough to coat the back of a spoon. Remove from the heat.
• Meanwhile, heat a medium skillet over medium-high heat. Add the sausage and cook, stirring and breaking it into pieces, until just browned. Stir in mushrooms and cook for 3 minutes. Add the sausage-mushroom mixture to the veloute. Keep warm.
• For the turkey Milanese: Whisk together the milk and eggs in a medium baking dish, until thoroughly combined. Put the breadcrumbs and the flour each in a separate medium baking dish.
• Sprinkle the turkey cutlets with the poultry seasoning and some salt. Bread the cutlets using the standard breading procedure: Coat in the flour, shaking off any excess. Then dip in the egg and milk mixture. Next, coat in breadcrumbs, shaking off any excess. Put on a large plate.
• Heat a 1/4 inch of oil in large, high-sided skillet over medium heat. When the oil is shimmering, add a breaded cutlet and cook until golden brown on both sides and cooked through, 4 to 5 minutes per side. Remove to a rack on a baking sheet and season with salt. Keep warm in the oven. Repeat with the remaining two cutlets.
• Finish the haricots verts: Heat a medium skillet over medium-high heat. Add the oil and garlic and cook, stirring, until the garlic is fragrant, about 2 minutes. Remove and discard the garlic. Add some crushed red pepper and the cooked haricots verts to the pan and toss to coat in the oil. Cook until heated through. Season to taste with salt.
• Serve the turkey cutlets with the butternut squash and cranberry stew, the sausage veloute and the haricots verts.

BUTTERNUT SQUASH SAUTEED

Steps:

• 1. Peel butternut squash (I use a potato peeler). Scrape out seeds. Use a sharp knife and dice desired amount into small bite size pieces.
• 2. Add butter/margarine to frying pan and melt over med high heat.
• 3. Add diced onions, and other ingredients.
• 4. Cover pan and cook on medium until butternut is tender.
• 5. Serve with your meal or over rice.

SAUTéED BUTTERNUT SQUASH WITH SAGE

Steps:

• In a heavy skillet, heat oil.
• Add squash and garlic and toss well to coat with oil.
• 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.
• Add salt and pepper to taste, then sprinkle sage and parsley over squash and mix to combine well.

SAUTEED BUTTERNUT SQUASH WITH GARLIC, GINGER & SPICES

Steps:

• Melt 3 Tbs. of the butter in a 10-inch straight-sided sauté pan over medium-high heat. Add the butternut squash and a large pinch of salt. Cook, stirring occasionally at first and then more frequently as the squash browns, until the squash is tender and lightly browned, about 15 minutes. Push the squash to one side of the pan and add the remaining Tbs. of butter to the clear space. When the butter melts, add the ginger, garlic, and 1/2 tsp. salt. Cook the aromatics in the melted butter, stirring constantly and scraping the bottom of the pan until they are softened, 1 to 2 minutes. Stir the cumin, coriander, cinnamon, and cayenne into the ginger and garlic and cook until fragrant, about 30 seconds. Stir the flavorings into the squash, adjust the salt to taste before serving, and garnish with the cilantro, if using. nutrition information (per serving): Size : based on four servings; Calories (kcal): 150; Fat (g): fat g 12; Fat Calories (kcal): 100; Saturated Fat (g): sat fat g 7; Protein (g): protein g 1; Monounsaturated Fat (g): 3; Carbohydrates (g): carbs g 14; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 320; Cholesterol (mg): cholesterol mg 30; Fiber (g): fiber g 4;

SAUTEED BUTTERNUT SQUASH WITH GARLIC, GINGER & SPICES

Steps:

• Melt 3 tablespoons of the butter in a 10-inch straight-sided saute pan over medium-high heat. Add the butternut squash and a large pinch of salt. Cook, stirring occasionally at first and then more frequently as the squash browns, until the squash is tender and lightly browned, about 15 minutes. Push the squash to one side of the pan and add the remaining tablespoon of butter to the clear space. When the butter melts, add the ginger, garlic, and 1/2 teaspoon salt. Cook the aromatics in the melted butter, stirring constantly and scraping the bottom of the pan until they are softened, 1 to 2 minutes. Stir the cumin, coriander, cinnamon, and cayenne into the ginger and garlic and cook until fragrant, about 30 seconds. Stir the flavorings into the squash, adjust the salt to taste before serving, and garnish with the cilantro, if using.