Pan-Roasted Butternut Squash

35 6 servings, 1/2 cup (125 mL) each
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6 servings, 1/2 cup (125 mL) each

Everybody loves roasted vegetables, but this idea takes the roasting process out of the oven. We'll show you how cook this butternut squash side dish perfectly right on top of the stove. You're going to love this Pan-Roasted Butternut Squash recipe!

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What You Need

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  • Bring squash, water, butter, thyme and pepper just to boil in large skillet on medium-high heat; cover. Simmer on medium heat 5 to 6 min. or until squash is softened.
  • Uncover skillet; cook squash on high heat 4 to 6 min. or until squash is lightly browned and liquid is cooked off. Remove from heat.
  • Add dressing; stir to evenly coat squash. Sprinkle with cheese.

How to Select and Prepare Butternut Squash

Butternut squash has a smooth beige skin and a slightly bulbous base. Typically weighing between 2 and 3 lb. (900 g and 1.4 kg), this winter squash has an orange-yellow flesh with a sweet, slightly nutty flavour. To prepare, simply cut off both ends of the squash and peel before cutting squash lengthwise in half. Scoop out and discard the seeds and stringy fibers, then cut squash into cubes. Squash can be cut up in advance and stored in a tightly covered container in the refrigerator for up to 24 hours before being used as desired.


  • 6 servings, 1/2 cup (125 mL) each

Nutritional Information

Serving Size 6 servings, 1/2 cup (125 mL) each
Calories 90
% Daily Value
Total fat 5g
Saturated fat 2g
Cholesterol 5mg
Sodium 160mg
Carbohydrate 11g
Dietary fibre 3g
Sugars 3g
Protein 2g
Vitamin A 110 %DV
Vitamin C 25 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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