Sauteed Butternut Squash with Garlic Rosemary Butter

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Sauteed Butternut Squash with Garlic Rosemary Butter
© Eatwell101.com
Sauteed butternut squash sticks - #butternut #recipe #eatwell101 - A quality side dish for any holiday main course! Melt-in-your-mouth and packed with flavor, you'll love this pan-seared butternut recipe!

Sauteed Butternut Squash Sticks – Sautéeing butternut squash in oil and butter quickly yields melt-in-your-mouth results and slightly caramelizes the butternut squash for extra flavor. Like the classic steakhouse butter-basting technique, these pan-seared butternut squash sticks are basted with a garlic butter sauce infused with rosemary and brightened by a dash of lemon juice. These sautéed butternut squash sticks are the perfect side dish to a crisp-skinned roasted chicken or turkey. Enjoy!

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Ingredients list for the garlic butter butternut squash sticks

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Butternut squash sticks recipe

With its creamy texture and mild flavors, butternut squash is the perfect side dish for virtually anything! You’ll love the flavors of garlic, butter, and rosemary in this butternut squash sticks recipe. Butternut sticks are quickly seared in a hot skillet until golden brown with crisp edges. The rosemary garlic butter sauce is to die for.

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How to saute butternut squash

Cut and peel the butternut squash top. Cut into slices, then sticks. Saute the butternut sticks into oil on all sides, then add butter, rosemary, and garlic. Continue cooking, basting the butternut sticks with the infused butter until the butter gets a nutty aroma. Remove from heat and add a dash of lemon juice. Easy!

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1. To make the butternut squash sticks: Cut the neck off the butternut squash and keep the base for another use. Cut the stem from the end and peel. Cut the butternut squash into four slices lengthwise and trim the outer rounded sides. You’ll get four butternut squash slices, about 1/2 inch thick. Cut the slices into 4 sticks each.

2. Heat oil in a cast-iron skillet over medium heat. Cook the butternut squash sticks, turning every one or two minutes until lightly browned on all sides, about 8 minutes total.

3. Add butter, rosemary, and crushed garlic to the skillet, tilt the pan toward you so that butter pools on one side, and use a large spoon to continually baste the butternut sticks with the rosemary butter sauce. Continue cooking, basting continuously, until butter is no longer bubbling and begins to brown, about 1 minute. Butternut sticks should be deeply browned and fork-tender. Remove from heat and stir in the lemon juice and sprinkle grated parmesan.

4. Remove from the skillet, transfer butternut squash sticks to plates and spoon the rosemary garlic butter sauce over. Sprinkle with kosher salt, fresh cracked pepper, and more parmesan if you like. Enjoy! ❤️

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Tips for the sauteed butternut squash recipe

  • Pick up a butternut squash that is light orange and has no bruises, soft spots, or dents. It should be firm and feel heavy for its size.
  • Make sure you use a sharp knife to cut the butternut squash. Dull knives can make you struggle with the butternut squash and possibly lead to an injury. If you’re patient, use a vegetable peeler to peel off the skin, then it’s going to be easier to cut the squash with a knife.
  • Cut butternut squash into even pieces. This will help the sautéed butternut squash to cook evenly

What to serve with the butternut squash sticks

Pan-seared butternut squash sticks pair well with almost any main course: Meat, poultry, and fish. But butternut sticks will be the perfect highlight of a garnished Holiday table for Thanksgiving or Christmas.

How long to keep the butternut squash fries leftovers

You can keep the butternut squash leftovers for up to 3 days in an airtight container stored in your refrigerator. Reheat in a pan or the oven until warm.

More butternut recipes

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