Sautéed Delicata Squash

5 from 27 votes

Sautéed delicata squash is like autumn on a plate! This easy recipe takes the delicious, naturally sweet delicata squash and cooks it in a bit of olive oil with aromatic spices.

Prep Time15

Cook Time15

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Calories: 164kcal

Author: Agnieszka

Ingredients

1 ½ lbs delicata squash
1 tablespoon olive oil
1 teaspoon olive oil
½ teaspoon salt
½ teaspoon paprika
½ teaspoon cumin
⅛ teaspoon garam masala or pumpkin slice optional

To garnish

½ lemon juiced
1 tablespoon tahini
1 teaspoon honey
2 tablespoon feta cheese crumbled
1 tablespoon shelled pistachios chopped
1 tablespoon parsley leaves chopped

Instructions

Prep the sauce. In a small bowl whisk together tahini paste, lemon juice and honey until smooth. Set aside.
Peel off most of the skin off the squash. You don't need to get in the ridges - some skin is ok.
Cut off the ends, cut the squash in half lengthwise and remove all seeds with a spoon.
Slice the squash into ½ inch pieces (half moons).
Place sliced delicata squash in a large bowl, add 1 teaspoon olive oil and all the spices (salt, cumin, paprika, garlic powder and garam masala or pumpkin spice, if using). Toss together to coat.
Heat up the remaining 1 tablespoon of oil in a large skillet.
Add sliced squash in one even layer and sauté on medium or medium-low for 5 minutes. Turn and repeat on other side. Cook, turning until the squash turns golden brown and nearly transparent, and can be effortlessly sliced with a butter knife. For my squash it took about 13 minutes total.
Transfer the cooked squash to a bowl or serving platter.
Drizze with tahini lemon sauce and sprinkle with chopped pistachios, parsley and feta cheese. Serve warm or at room temperature.

Notes

You can swap olive oil for other kind of plant oil, such as avocado, canola or coconut oil. You can also use butter or a mix of butter and olive oil.

Non stick sauté pan will work best for this recipe.

Nutrition