Pan-Roasted Butternut Squash: A Simple Guide

Pan-roasted butternut squash is a delicious and simple dish that can be made right on your stovetop. It's a great side to complement a range of meals, from chicken to tacos and enchiladas. The key to this dish is browning the butter to create a nutty aroma and flavour before adding the squash, so it absorbs the complex brown butter flavours. You can also add herbs like thyme or sage, a pinch of garlic powder, or some chilli flakes for a kick. The result is a sweet and savoury dish with a gorgeous caramelized glaze.

How to peel and cut butternut squash

To peel and cut butternut squash, start by washing your hands and the squash with soap and water. Using a sharp knife or vegetable peeler, cut off both ends of the squash and then peel it. Cut the squash in half lengthwise, then scoop out and discard the seeds and stringy fibres. You can now cut the squash into cubes. If you want to prepare the squash in advance, you can cut it up and store it in a tightly covered container in the refrigerator for up to 24 hours before cooking.

How to brown butter

Browning butter is a simple kitchen skill that can elevate any dish or recipe. It is a French technique called "beurre noisette" that involves gently cooking butter to accelerate and intensify its flavour. The result is a nutty, caramelised, golden brown butter that can be used in both sweet and savoury dishes.

Cut the Butter into Pieces:

Cut the desired amount of butter into equal-sized pieces. This ensures that the butter melts evenly. You can use either unsalted or salted butter, but take it out of the refrigerator 20-30 minutes beforehand so that it is not too cold.

Use a Light-Coloured Pan:

Use a light-coloured pan, preferably a skillet, so that you can easily see when the butter has browned. A stainless steel pan or a Le Creuset cast-iron pan are also good options.

Stir Continuously:

Place the butter pieces in the pan and turn the stove heat to medium. Begin stirring immediately to keep the butter moving as it melts. Use a wooden spoon, a silicone whisk, or a rubber spatula to stir.

Watch for the Foam and Sizzle:

Once melted, the butter will start to foam and sizzle around the edges. Keep stirring continuously. This process should take about 5-8 minutes, depending on the amount of butter used.

Look and Smell for Cues:

The butter will then turn golden brown, and the foam will slightly subside. The milk solids at the bottom of the pan will toast and turn brown. It will smell intensely buttery, nutty, rich, and caramelised.

Remove from Heat Immediately:

As soon as you see the brown specks and smell the nutty aroma, remove the pan from the heat immediately. Pour the butter into a heatproof bowl to stop the cooking process. If left in the hot pan, the butter will burn and become bitter.

Include the Brown Specks:

The brown specks in the butter are toasted milk solids, which is where most of the flavour comes from. Make sure to scrape these out of the pan and include them in your recipe. Do not strain them out.

Measure and Substitute:

There is a loss of moisture during the browning process, so always measure the brown butter after cooking. If a recipe calls for melted butter, you may need to adjust the amount of brown butter used or add a little milk to compensate for the moisture loss.

Brown butter is a versatile ingredient that can be used as a sauce or in various recipes, such as cookies, cakes, pasta, vegetables, or meat dishes. It adds a rich, nutty flavour to anything it touches!

How to roast butternut squash in a pan

Ingredients:

• 1 butternut squash (1-1/2 lb.), peeled, seeded and cut into 3/4-inch cubes
• 1/2 tsp dried thyme leaves, crushed
• 1/4 cup extra virgin olive oil or vinaigrette dressing
• 2 tbsp grated Parmesan or similar cheese
• Butter
• Salt and pepper
• Water

Optional ingredients:

• Brown sugar or maple syrup
• Fresh or dried sage
• Chilli flakes
• Cinnamon
• Honey
• Garlic powder or garlic salt

Method:

• Melt butter in a large skillet or sauté pan over medium-high heat.
• Add dried thyme leaves, crushed pepper, and water.
• Bring the mixture to a boil.
• Add the butternut squash and simmer on medium heat for 5 to 6 minutes or until the squash is softened.
• Uncover the skillet and cook the squash on high heat for 4 to 6 minutes or until the squash is lightly browned and the liquid is cooked off.
• Remove from heat.
• Add the vinaigrette dressing and stir to evenly coat the squash.
• Sprinkle with cheese.
• Add salt and pepper to taste.

Tips:

• You can cut the squash in advance and store it in the refrigerator for up to 24 hours before cooking.
• If you want to play up the flavours, you can add a pinch of garlic powder, fresh or dried sage, or chilli flakes.
• For added sweetness and caramelization, you can include brown sugar or maple syrup.

How to add flavour to the dish

How to add flavour to pan-roasted butternut squash

Spices and herbs

When it comes to spices and herbs, you can use dried thyme leaves, fresh thyme, fresh sage, cinnamon, rosemary, curry powder, cumin, paprika, oregano, nutmeg, or chilli powder. You can also add dried chilli flakes, dried rosemary, or dried sage.

Oils

You can use vegetable oil, olive oil, or sesame oil.

Sauces and dressings

For sauces and dressings, you can add maple syrup, honey, pomegranate molasses, balsamic vinaigrette, or soy sauce.

Dairy

For dairy options, you can add grated Parmesan cheese, butter, or Greek yoghurt.

Nuts and seeds

For some crunch, you can sprinkle on toasted pine nuts or roasted pumpkin seeds.

Meat

Meat can also be added to the dish, such as bacon bits or prosciutto.

How to serve pan-roasted butternut squash

Pan-roasted butternut squash is a delicious and versatile dish that can be served in a variety of ways. Here are some ideas on how to serve it:

As a Side Dish

The most common way to serve pan-roasted butternut squash is as a side dish. Its sweet and earthy flavours pair well with a variety of proteins, such as roast chicken, steak, or fish. For a vegetarian option, serve it alongside a grain bowl or salad.

Tacos, Burritos, and Wraps

For a more substantial meal, use the pan-roasted butternut squash as a filling for tacos, burritos, or wraps. It adds a sweet and savoury element to these dishes and can be complemented by other fillings such as cheese, fresh vegetables, or beans.

Quesadillas, Enchiladas, and Tamales

The squash can also be used as a filling for quesadillas, enchiladas, or tamales. Its soft and tender texture makes it easy to incorporate into these dishes, adding a unique flavour and nutritional boost.

Salads

Pan-roasted butternut squash is an excellent addition to salads, providing a contrast of temperatures and textures. Try it in an arugula salad with red onions and a balsamic dressing, or experiment with other greens, vegetables, and dressings of your choice.

Grain Bowls

For a hearty and nutritious meal, serve the pan-roasted butternut squash over a bed of grains such as quinoa, rice, or farro. Top it with roasted vegetables, crispy onions, or a fried egg for a flavourful and satisfying bowl.

With Dips and Sauces

Finally, consider serving the pan-roasted butternut squash with a dip or sauce on the side. A cool and creamy dip, such as a yoghurt or tahini-based sauce, can provide a refreshing contrast to the warm and savoury squash. Alternatively, a spicy or tangy sauce can add an extra kick of flavour.

Frequently asked questions