Honey Garlic Sauteed Butternut Squash
Sauteed Butternut Squash with honey and garlic pairs well with so many main dishes! It's the perfect side for fall and ready in under 30 minutes.
Servings: 5 servings
Calories: 398kcal
Ingredients
- 3 lbs butternut squash peeled & cubed into 1 inch pieces
- 1/2 cup pecans
- 1/2 cup pine nuts
- 2 tbsp oil for sauteing
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp honey
- 1 large garlic clove grated
- 2 oz goat cheese crumbled
- Fresh thyme for garnish
Instructions
- Preheat large non-stick skillet on low heat and add nuts. Toast until golden brown and fragrant, stirring frequently to avoid burning. Transfer to a small bowl and set aside.
- Return skillet to low-medium heat and swirl oil to coat. Add squash, sprinkle with salt and pepper and gently stir.
- Cover and cook for about 15-17 minutes or until medium firm, stirring occasionally.
- Add honey, garlic and toasted nuts. Gently stir and cook for a few more minutes.
- Place crumbles of goat cheese and fresh thyme on top and serve warm.
Notes
- Store: Refrigerate in an airtight container for up to 3 days.
- Reheat: In a skillet on the stove top with a little oil or microwave until warmed through.
- Don't overcrowd skillet: If needed, cook your squash in two batches to avoid steaming.
Nutrition
Serving: 1cup | Calories: 398kcal | Carbohydrates: 46g | Protein: 10g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 5mg | Sodium: 289mg | Fiber: 8g | Sugar: 13g