This easy sautéed delicata squash is a delicious, elegant recipe with only five ingredients! The squash is pan fried on the stove in cinnamon-infused olive oil and fresh sage. Serve it as a quick vegan side dish for your next meal or even for Thanksgiving or Christmas.
Squash season is in full swing! While I love to celebrate these hearty vegetables, I also get intimidated by the amount of prep work it takes to peel, chop, and deseed them. Cutting some varieties, like kabocha or spaghetti squash, practically gives me an arm workout! Phew.
When I have the time, I love to experiment with all kinds of squash. But when life is busy, I always gravitate towards delicata squash. This variety is easy to prepare (see my tutorial on How to Cut Delicata Squash for reference) and doesn’t even need to be peeled. The skin is totally edible and softens beautifully during cooking.
Plus, this squash is seriously so delicious. It’s perfectly sweet and has a “delicate” flavor. Paired with cinnamon, salt, and crispy sage, like in this sautéed delicata squash recipe, it’s downright incredible. I hope you love this new side dish as much as I do, especially since it only takes about 30 minutes!
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Ingredients and Substitutions
- Delicata squash: You could try this recipe with other types of squash, but some of them take longer to cook than delicata. The closest variety would probably be honeynut.
- Extra virgin olive oil: Sautéed delicata squash would also taste delicious with coconut oil! Avocado oil works too.
- Ground cinnamon: If you want more of a variety of fall spices, substitute pumpkin pie spice. You could also add a pinch of cardamom or nutmeg.
- Kosher salt: Sea salt or flaky salt work if needed.
- Fresh sage: Sage gets crispy and delicious when sautéed, so it’s a great herb to use here. If you don’t have it on hand, try thyme.
Instructions
The full recipe card for sautéed delicata squash, including ingredient quantities, is at the bottom of the post. Here’s a preview of the steps.
Wash and trim the delicata squash. Slice in half lengthwise. Scoop out and discard the seeds. Then, slice each half crosswise into half-moon pieces about ¼- to ½-inch thick.
Warm olive oil in a large skillet over medium heat. Stir the cinnamon, salt, and chopped sage into the oil.
Place the delicata squash pieces in the skillet in a single layer.
Cook for 7 to 10 minutes on each side until browned and tender.
Storage and Reheating
Cooked squash should be stored in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in a skillet or in the microwave until warmed through.
Serving
Sautéed delicata squash is a great side dish for a fall meal. It tastes delicious as prepared, but you could add additional toppings for serving. Goat, feta, or parmesan cheese, pomegranate arils, and nuts or seeds would all be tasty. It would pair well with a lean protein and a salad, such as my Arugula Apple Salad with Pecans. You can also serve it for Thanksgiving or Christmas.
More Delicata Squash Recipes
- Fall Roasted Vegetable Couscous Salad
- Sheet Pan Delicata Squash and Chicken
- How to Cut Delicata Squash (3 Ways)
- Delicata Squash Fries with Spicy White Bean Dip
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
📖 Recipe
Sautéed Delicata Squash
Equipment
- large skillet
Ingredients
- 1 delicata squash
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh sage
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Instructions
- Wash and trim the delicata squash. Slice it in half lengthwise, then scoop out the seeds. Discard or save for roasting. Cut each half crosswise into half-moon pieces between ¼- and ½-inch thick.
- In a large skillet, warm the olive oil. Stir the chopped sage, ground cinnamon, and salt into the oil. Cook for a minute until fragrant so that the oil gets infused with the seasonings.
- Place the delicata squash pieces in a single layer in the skillet. Cook for 15 to 20 minutes total, about 7 to 10 minutes on each side, until tender and browned.
- Serve warm as prepared or with toppings of choice. If there are any crispy sage pieces left in the skillet, make sure to spoon them over the squash before serving. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Additional toppings/seasonings: Red pepper flakes, nuts or seeds, pomegranate arils, dried cranberries, and goat, feta, or parmesan cheese
- Keep leftovers in an airtight container in the fridge for up to 3 to 4 days. Reheat in a skillet or in the microwave until warmed through.
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