Marianne Martinez
Butternut squash is a versatile ingredient that can be used in many dishes, from curries to salads. It is also a delicious side dish, and can be baked, boiled, broiled, braised, or pan-fried. In this article, we will focus on the latter method of cooking butternut squash. Pan-frying butternut squash is a quick and easy way to cook this vegetable, resulting in a tasty dish with a caramelized edge and a full-bodied, savoury flavour.
| Characteristics | Values |
|---|---|
| Pan-cooking method | Pan-searing, sautéing, pan-frying |
| Pan type | Cast iron skillet, Teflon-free non-stick skillet |
| Pan size | At least 10 inches wide, preferably 12 |
| Cooking time | 5-7 minutes to sear, 8-9 minutes total |
| Cooking temperature | Medium heat, low to medium heat |
| Oil type | Olive oil, light olive oil, canola oil, avocado oil, sunflower oil, butter |
| Seasonings | Salt, pepper, garlic powder, cardamom, cinnamon, smoked paprika, rosemary, thyme, onion powder, nutmeg |
| Storage | Store leftover cooked butternut squash in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months |
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What You'll Learn
Pan-seared butternut squash with caramelized edges
Butternut squash is a versatile vegetable that can be cooked in many ways, including boiling, braising, and baking. However, pan-searing is a unique cooking method that brings out the deep earthiness of the vegetable, transforming it from sugary-soft to full-bodied and savory.
To prepare the butternut squash for pan-searing, start by removing both ends of the squash using a sharp chef's knife. Next, secure the squash and use a vegetable peeler to remove the skin. Stand the squash upright on a cutting board and cut it in half lengthwise. Use an ice cream scoop or metal spoon to remove the seeds and scrape out the stringy bits. Then, cut the squash into 1/2-inch slices and dice it into cubes. Freshly cut squash is recommended for its flavor and nutrient retention.
For the cooking process, heat olive oil or butter over medium heat in a well-seasoned cast iron skillet or a Teflon-free non-stick skillet. You can also use cooking oils with a high smoke point, such as canola oil, avocado oil, or sunflower oil. Place the squash cubes in the pan and adjust the heat to just below medium-high. Sprinkle the squash with salt and pepper, and other desired seasonings, such as garlic powder, smoked paprika, rosemary, thyme, or onion powder.
Let the squash sear for 5-7 minutes before stirring to allow for caramelization. Continue cooking for another 10-15 minutes, stirring occasionally, until the squash is tender and has a nice golden-brown color. Keep an eye on the heat to ensure the outsides don't burn before the insides are soft.
Once the squash is cooked to your liking, transfer it to a platter. You can drizzle it with a balsamic vinaigrette and top it with shards of Parmigiano-Reggiano cheese for a savory touch. This pan-seared butternut squash with caramelized edges can be served as a side dish, and leftovers can be stored in an airtight container for up to 3-5 days.
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Choosing the right pan and oil
To pan-cook butternut squash, you can use a cast-iron skillet, a Teflon-free non-stick skillet, or a wide sauté pan or skillet. A well-seasoned cast iron skillet is ideal because cooked butternut squash is soft and can stick to the pan. If you don't have a cast-iron skillet, a non-stick skillet or a wide sauté pan or skillet will work. The pan should be at least 10 inches wide, preferably 12 inches.
When cooking butternut squash, it is important to use a cooking oil with a high smoke point, such as light olive oil, canola oil, avocado oil, sunflower oil, or butter. You can also use garlic powder, kosher salt, and black pepper to add flavour to the dish.
To prevent the squash from sticking to the pan, it is important to let it sear for 5-7 minutes before moving it. This will give the squash a nice caramelization. You can also stir and scrape the bottom of the pan with a wooden spoon or heatproof spatula to prevent sticking.
Additionally, it is important to adjust the heat as you cook. Start with a medium heat and adjust it down as needed. You may also need to flip the squash to get colour on both sides and prevent burning.
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How to cut butternut squash
Butternut squash is a delicious and versatile vegetable, but its odd shape and thick skin can make it a challenge to prepare. Here is a step-by-step guide to cutting butternut squash safely and efficiently:
Step 1: Select the Right Tools
Before you begin, make sure you have the right tools for the job. A sharp chef's knife with some weight to it will make cutting through the thick skin and firm flesh of the squash easier. A sharp vegetable peeler will also be needed to remove the skin.
Step 2: Prepare the Squash
Start by rinsing the squash under running water to remove any surface dirt. Place the squash on a large, sturdy cutting board. The cutting board should be stable and secure to prevent slipping.
Step 3: Remove the Ends
Using your sharp chef's knife, carefully slice off about half an inch from both ends of the squash, including the stem. Discard the ends.
Step 4: Peel the Squash
Secure the squash with one hand and use the vegetable peeler to remove the skin. Make sure to cut away any white or light-colored flesh directly below the skin, as well as any green veins that run lengthwise under the skin.
Step 5: Cut the Squash in Half
Stand the squash upright on the cutting board. Carefully cut the squash in half lengthwise, from the stem end to the bulbous end. If you're having trouble getting the knife through, gently tap the knife with a meat mallet or similar tool to help guide it through the squash.
Step 6: Remove the Seeds
Use a spoon or an ice cream scoop to remove the seeds and scrape out the stringy bits and pulp from the center of the squash.
Step 7: Slice and Dice
With the squash halved, lay each piece cut-side down on the cutting board. Cut the squash into slices, about half an inch thick. Then, cut each slice into half-inch cubes, or your desired size. Remember that smaller pieces will cook faster.
Bonus Tip: Tenderize in the Microwave
If you find the squash particularly hard to cut, a handy trick is to pierce the skin with a knife and microwave it whole for about 3 minutes before proceeding with the above steps. This tenderizes the flesh, making it easier to cut.
By following these steps, you can safely and effectively cut butternut squash, ready to be used in your favorite recipes.
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Seasoning and flavour combinations
Butternut squash is a versatile ingredient that can be seasoned and flavoured in many ways. Here are some ideas for seasoning and flavour combinations when pan-cooking butternut squash:
Savoury
For a savoury dish, try seasoning the squash with salt, pepper, olive oil, and herbs such as rosemary, thyme, and sage. You can also add spices such as smoked paprika, onion powder, or garlic powder for extra flavour. If you're feeling adventurous, try warm Indian flavours such as garam masala, turmeric, and curry powder.
Sweet
For a sweeter dish, you can use cinnamon, maple syrup, or brown sugar to season the squash. A combination of lemon juice, cayenne, and maple syrup can also add a sweet and spicy kick to your dish. You can even try drizzling honey over the cooked squash for a touch of sweetness.
Balancing Act
Butternut squash has a natural sweetness to it, so balancing that with savoury or salty flavours can create an interesting contrast. Try using ingredients like garlic, butter, or cheese to complement the squash's sweetness. A sprinkle of kosher salt can also help to balance the flavours.
Creative Combinations
Don't be afraid to get creative with your flavour combinations. You can try adding ingredients like goat cheese, lime, or even sausage to your pan-cooked butternut squash. If you're making a larger meal, consider incorporating the squash into a pasta dish or serving it as a side with roasted chicken.
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Storing and reheating butternut squash
If you want to store raw butternut squash, it is best to keep it whole and unpeeled. It should be stored in a cool, dark place, such as a pantry, cellar, basement, or even on the counter, and it will last for about one to three months. If you have already cut and peeled the squash, it should be stored in an airtight container or well-sealed plastic bag in the refrigerator and will last for 3–4 days.
To reheat butternut squash, simply warm it in a pan until hot. You can also add it to an arugula salad with red onions and balsamic dressing.
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Frequently asked questions
Yes, you can pan cook butternut squash.
First, peel the butternut squash and cut it into cubes. Then, heat some butter or oil in a pan. Place the squash in the pan and season with salt and pepper. Cook the squash until it is tender and caramelized. You can also add other seasonings like garlic powder, cinnamon, or thyme for extra flavor.
A well-seasoned cast iron skillet or a Teflon-free non-stick skillet are good options, as they will prevent the squash from sticking to the pan.
It typically takes around 10-15 minutes to cook butternut squash in a pan.
