This wonderful sautéed delicata squash is cooked in brown butter and served with crispy fried sage leaves for a delightful fall side dish. A beautiful mixture of sweet and savory flavors, it's an ideal choice for holiday dinners or easy weeknight meals.
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Why You’ll Love This Delicata Squash Recipe
While I love honeynut and acorn squash this time of year, delicious delicata squash has to be my favorite variety of winter squash.
Its rich and slightly sweet taste, tender and creamy texture, and beautiful pale yellow skin with orange and green stripes make it an irresistible choice for everything from a weeknight to a holiday gathering.
Sautéeing delicata squash in just a bit of melted butter and topping it with fried sage leaves is the easiest and most comforting side dish packed with fall flavors.
I'm sure you've roasted squash plenty of times before, and it's wonderful but can be time-consuming. With this fast cooking method, you'll have your favorite delicata side dish ready in no time.
Looking for more winter squash recipes? Try this delicious sautéed butternut squash or this kabocha squash recipe.
What You'll Need
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- Delicata Squash You can find whole delicata squash at most grocery stores. I often like to purchase the pre-cut squash rings from Trader Joe's when they are available in the fall to save on prep time.
- Butter I like to use unsalted butter for this recipe. It allows me to season the squash to taste rather than the saltiness being determined by the butter.
- Salt Kosher salt is always my recommendation. It is less salty per teaspoon than table salt or sea salt, making it easier to taste as you go and harder to oversalt your dish.
- Pepper A bit of freshly ground black pepper adds a hint of heat to this dish.
- Sage I recommend using fresh sage leaves for this dish rather than dried sage. You could add another fresh herb like fresh thyme while the squash cooks if sage isn't available.
Recommended Equipment
How to Make Sautéed Delicata Squash
Step One: Slice the sage leaves into strips.
Step Two: Cut the squash in half lengthwise, cut the ends off, use a spoon to scoop out the seeds, and then cut squash crosswise into half moons that are approximately ¼- to ½-inch thick.
Step Three: Heat a skillet over medium heat, then add 2 tablespoons of butter and melt.
Step Four: Add the squash to the pan and sauté for 4 minutes, or until the squash is golden brown with a lightly crisp exterior. Season with salt and pepper to taste.
Step Five: Flip the squash and sauté for an additional 4 minutes, until fully cooked.
Step Six: Transfer the squash to a plate. Add 1 tablespoon of butter and reduce to medium-low heat. If the pan seems dry, add a little bit more butter or a little olive oil. Add the chopped sage leaves and fry for about 3-5 minutes, or until crisp.
Step Seven: Taste the squash for seasoning, top with fried sage leaves, and serve.
Variations and Substitutions
- Olive Oil: You can substitute the butter in this recipe for olive oil. It will be less creamy and rich, but still quite delicious. You can also try a mixture of olive oil and butter.
- Maple Syrup: For a sweeter dish, try brushing the squash with about 2 teaspoons of pure maple syrup or dusting with a bit of sugar before cooking. Be sure to watch it closely, though, as it may burn more quickly.
- Parmesan Cheese: If you'd like a more savory version of this dish, try sprinkling some parmesan cheese on the squash before cooking. This will create a crisp, cheesy exterior many people love.
- Pomegranate: Another twist on this dish is pomegranate seeds or pomegranate syrup. These ingredients create a stunning presentation at holiday dinners.
Storage and Reheating
Fridge: Store leftover squash in an airtight container in the refrigerator for 3 to 5 days.
Freezer: You can freeze this squash for several months, but the texture will not be the same when defrosted. I recommend if freezing that you use it in a soup or stew.
Reheating: Reheat squash on the stovetop in a bit of butter until heated through if you'd like to revive its texture. If not, feel free to reheat in a microwave-safe dish at 30-second intervals until heated through.
Frequently Asked Questions (FAQS)
Yes! There is no need to peel before cooking. You can leave the skin on your delicata squash. The rind is tender and edible.
Absolutely. You can make this dish vegan and gluten-free by replacing the butter with olive oil, avocado oil, or even coconut oil.
It's easy to scale this recipe. Simply click the number next to "Servings" in the recipe card below and slide to the number of people you wish to serve.
Choose a squash that is heavy for its size with firm skin, vibrant color, and a dry, attached stem. Check for bruises and soft spots. The best squash will have a mild and sweet aroma.
How to Serve Sautéed Squash
Not sure what to serve with your squash? Try these wonderful fall main dishes.
Weeknight Dinner You don't need to wait for a special occasion to serve this dish. You can cook delicata squash to serve with cast iron chicken thighs, Italian chicken cutlets, or even roast lamb breast.
Potatoes I love serving this squash with potatoes, like air fryer fingerling potatoes, Calabrian potatoes, or this sautéed kale with potatoes.
Side Dishes It's also great served with other seasonal side dishes like marinated Brussels sprouts.
Roast Chicken This roast half chicken is wonderful for smaller gatherings, and this herbes de Provence roast chicken is perfect for a dinner party.
Thanksgiving Dinner Delicata squash is a spectacular choice for holiday dinners. Make this recipe alongside your favorite turkey and either this sage and bacon stuffing or this French onion stuffing.
Serve this Thanksgiving veggie tray as an appetizer and be sure to serve this wonderful easy apple pie, pumpkin cupcakes, or fig bread for dessert.
Need a festive drink? Try this delicious cranberry mule or pear cider, or try this cozy juniper berry tea.
Expert Tips
- Use a sharp knife. For the safest and cleanest cuts, be sure to use a sharp knife when cutting squash. It will cut through the squash skin more easily and prevent the squash from slipping.
- Taste for seasoning. Be sure to taste a piece of your squash for seasoning before serving. This is the best piece of advice I can give to improve cooking skills and become a more natural and confident cook.
- Check for browning early. Something I learned in culinary school is that every oven and every stovetop, even within the same kitchen, is a bit different. If your stove runs hot, be sure to check the squash before 4 minutes is up to ensure it isn't getting too dark.
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More Fall Recipes to Try
📖 Recipe
Sautéed Delicata Squash with Sage
Equipment
- Large Pan
- Tongs or Spatula
Ingredients
- 1 delicata squash
- 3 tablespoons unsalted butter divided
- kosher salt to taste
- black pepper to taste
- 6 sage leaves or to taste
Instructions
- Slice the sage leaves into strips.
- Cut the squash in half lengthwise, cut the ends off, use a spoon to scoop out the seeds, and then cut squash crosswise into half moons that are approximately ¼- to ½-inch thick.
- Heat a skillet over medium heat, then add 2 tablespoons of butter and melt.
- Add the squash to the pan and sauté for 4 minutes, or until the squash is golden brown with a lightly crisp exterior. Season with salt and pepper to taste.
- Flip the squash and sauté for an additional 4 minutes, until fully cooked.
- Transfer the squash to a plate.
- Add 1 additional tablespoon of butter to the pan and reduce to medium-low heat. If the pan seems dry, add a little bit more butter or a little olive oil. Add the chopped sage leaves and fry for about 3-5 minutes, or until crisp.
- Taste the squash for seasoning, top with fried sage leaves, and serve.
Notes
- You can substitute olive oil for butter in this recipe to make it vegan.
- If using salted butter, taste the squash before adding salt.
- Fridge: Store leftover squash in an airtight container in the refrigerator for 3 to 5 days.
- Freezer: You can freeze this squash for several months, but the texture will not be the same when defrosted. I recommend if freezing that you use it in a soup or stew.
- Reheating: Reheat squash on the stovetop in a bit of butter until heated through if you'd like to revive its texture. If not, feel free to reheat in a microwave-safe dish at 30-second intervals until heated through.
Margaret says
What the rind is edible? I didn't know that. I just have not had success with cooking squash. I made your recipe and love the addition of the sage, which I grow so I am always looking for recipes to add it to.
Genevieve says
The rind is totally edible! So happy to hear you liked the sage, Margaret. 🙂