Sautéed Delicata Squash

sauteed delicata squash in a skillet surrounded by pumpkins

5 from 6 votes

This sautéed delicata squash is a delicious 15-minute side dish that is a little sweet and a little spicy. It's packed with fall flavors and is gluten free and vegetarian with a vegan option!

Prep Time10

Cook Time13

Total Time23

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings: cups

Author: Mary Smith

Equipment

large skillet
chef knife

Ingredients

2 medium delicata squash about ½ lb each
1 tbsp olive oil
2 tbsp butter or vegan butter for dairy free
½ tsp salt
½ tsp cinnamon
1 tbsp maple syrup
¼ tsp cayenne

Instructions

Cut your squash in half horizontally and use a spoon to scoop out the seeds. Cut the ends of each side, then slice each one vertically. Slice each ¼ squash into ¼-1/2" thick moon-shaped slices.
Heat the olive oil and butter in a large skillet over medium high heat. Add the squash moons along with the salt, cinnamon, maple syrup, and cayenne.
Cook for 10-15 minutes, stirring often, until the squash is tender and starting to brown. Enjoy with your favorite main dish!

Notes

You can cover the squash while it cooks, making sure to stir every couple of minutes. This can help it steam and cook faster.
Using a non-stick pan is helpful to ensure the squash doesn't stick as it browns.

Air Fryer Delicata Squash: To make this in the air fryer, melt the butter. Toss the squash with the olive oil, butter, spices, and maple syrup. Air fry at 400 for 12-13 minutes, shaking every couple of minutes so it cooks evenly.

Storage: The cooked squash will last for up to 4 days in the refrigerator. Store it in a tightly-sealed container.

Nutrition