Sunday, September 16, 2012

Butternut Squash and Onion Sauté

Beautifully elegant and simple to make. Serve in a bowl that will contrast well with the bright orange flesh of the butternut squash.

Butternut Squash and Onion Sauté

Stuff to Assemble:

1 T olive oil
1 T butter
1 onion
Pinch of salt
3 garlic cloves, or three heaping teaspoons from a jar
1 butternut squash
A few twists of fresh cracked black pepper
1/3 cup walnuts
2 T parsley
I peel and chop with a great big knife!
How to Prep:

Peel, deseed, and chop the butternut squash into little cubes – approximately an inch in diameter.

Peel and chop the onion.

Mince the garlic cloves or measure from a jar

Put the walnuts in a zip lock bag and whack a few times with a kitchen mallet to “chop”.
Rinse and chop the parsley.

How to Sauté:

Heat the oil and butter in skillet over medium heat. When the butter has melted, add onion, a pinch of salt, and sauté until the onion starts to brown – anywhere from 10-15 minutes. Add garlic, and cook 1 minute more to release the wonderful fragrance.

Raise the temp to medium-high, add squash, and cook - stirring every now and then - for about 10-12 minutes, or until the cubes softened and start to brown. If they are browning before softening, add a tablespoon of water and cover with a lid for a few minutes at a time, then stir. Repeat as needed.

Place in a pretty serving bowl like this one and toss with black pepper, walnuts, and parsley.

Easy to do (once you've cubed the squash) and delicious.

Enjoy mindfully.


  1. What is the nutrition information on this recipe please?

    1. just click on the "nutrition facts" link under the title before the ingredients list! Happy cooking!

  2. I saw the nutrition information per serving. How much in one serving?

    1. there are six servings in the recipe (on Calorie Count nutrition facts, you can find the serving number next to the word "Ingredients"). To approximate the servings in this dish, you just take the main ingredient - the squash - and divide by 6 - so that would be 1/2 cup servings. The nutrition facts will assume that every bit of oil and butter are used and obviously some will remain in the pan. It still leaves you with a pretty close estimate. Hope that helps!

  3. This was delicious! Thanks for the recipe. I roasted it in the oven...I'm lazy like that as there was just one need for stirring and then served it with some crumbled goat cheese.

  4. I really enjoyed this dish and the timing couldn't have been more perfect as I had just picked up a beautiful butternut squash from the farmers market this past weekend. I got creative at the end and added a locally made curried feta cheese (I didn't have walnuts on hand). It was delicious. Thank you for the post and I look forward to more creative ways to prepare delicious vegetables.

  5. Sounds great. How many cups is 103 grams?

    1. is that the total grams for the dish? In my view it does not list it that way. It shows the amounts I use plus the grams - ie: 70 grams of butternut squash is 3 cups. Grams are more associated with ounces than cups. You can use the tools at Calorie Count to figure out grams and ounces. Here it is: Now if the goal is to figure out a serving, then you can just add up the weight or measurements of all the main items and divide by servings. No need to add up the measurements for spices, just the main items in a recipe. If you are someone that weighs your food, use the grams/ounces conversion, if you are a measurer, use the cups. Hope that helps.

    2. I do the same thing, but I also add an apple to the mix. Delish!