Sautéed Delicata Squash

A quick yet flavorful side dish, this pan fried squash is seasoned with cinnamon and fresh sage. Learn how to cook delicata squash on the stove in no time!

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings 1-cup servings

Calories 211kcal

Author Lizzie Streit, MS, RDN

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!
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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.

Nutrition