Enjoy the flavors of the season with this Easy Sautéed Delicata Squash with Thyme. Delicata squash, with its sweet and nutty taste, is the star in this simple yet flavorful side dish. Fresh thyme enhances the flavors of this tasty dish which is pretty enough for holiday dinners but easy enough for a weeknight meal.
If you enjoyed my acorn squash, then this recipe is for you.
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Why You'll Love This Recipe
- Simple ingredients: You only need the squash, olive oil and seasonings.
- Easy to prepare: This recipe takes only about 5 minutes of prep time. You don't even need to peel delicata squash.
- Delicious flavor: The sweet squash is even more flavorful when it caramelizes as it's sautéed.
What is Delicata Squash?
Delicata squash is variety of winter squash. It's known for it's small, oblong shape and cream-colored skin with green stripes. It has an edible thin skin which makes it easier to prepare since there's no peeling needed.
It tastes sweet and slightly nutty. It can be roasted, sautéed as it is in this recipe, or used in soups. It's delicious and versatile.
Ingredient Notes
- Delicata squash
- Olive oil - You'll need 1-2 tablespoons of oil depending on the size of the squashes.
- Fresh thyme - Thyme is fairly strong so I wouldn't use more than 2 sprigs worth or it might overtake the flavor of the squash.
- Salt and black pepper
Variations
It's easy to change up the taste of this side dish. Like many kinds of winter squash, delicata squash works well in dishes that have both sweet and savory flavors.
- Make it into sweet delicata squash. Instead of thyme and pepper, flavor the squash with cinnamon and a dash of nutmeg or pumpkin spice. Add a little bit of brown sugar or pure maple syrup as the squash finishes cooking.
- Make it cheesy. Add some parmesan cheese (dairy-free if you're vegan) to enhance the flavor.
- Change up the seasonings. This squash is also delicious with cumin and curry powder. Or you can add fresh herbs like rosemary and sage.
Instructions
1. First, wash and dry your squash. One of the best things about delicata squash is that it's skin is thin and edible so you don't have to peel it.
2. Next, carefully cut the squash vertically and scoop out the seeds. You can either toss them out or roast them like you would pumpkin seeds.
3. Slice each squash half in thin, half moons. Ideally you want the slices to be less than ¼" thick.
Try to cut in uniform slices so that they cook evenly.
4. Next, in a large frying pan, heat the olive oil over medium-high heat. Add the squash, thyme leaves, salt and pepper and stir to combine.
Ideally you would have the slices in a single layer. However, to do that you'd probably need multiple pans so I usually don't.
5. Cook for about 15 minutes, stirring every few minutes so the squash cooks evenly until it starts to get golden brown. Cover with a lid or foil for the last 5 minutes to "steam" the squash. This ensures the squash is tender.
Taste and adjust the seasoning. Plate, serve and enjoy.
Expert Tips
- Make sure the squash is cut in even, thin slices. If you have thick slices, they will take longer to cook.
- Use a sharp chef's knife to cut the squash. Be careful.
- Use a lid or some aluminum foil to cover the pan for a few minutes. This will speed up the cooking process.
Storage Tips
Once cooled to room temperature, store the cooked squash in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove top.
Serving Suggestions
This is the perfect side dish for creamy pasta, lentil sloppy joes, or burrito casserole. It's also delicious alongside a bowl of soup with some crusty bread.
Recipe FAQs
You can sometimes find them in local grocery stores, but I usually see them at farmers markets or in my local farm csa during the fall season.
The best option is a lidded large sauté pan. But if you are using a pan without a lid then you can also use aluminum foil as a cover.
More Vegetable Sides
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Recipe
Easy Sautéed Delicata Squash With Thyme
Ingredients
- 2 medium delicata squash
- 2 tablespoon olive oil (or less)
- 2 sprigs fresh thyme (leaves only)
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- First, wash and dry your squash. No need to peel it!
- Cut the squash vertically and scoop out the seeds.
- Cut each half in moon shaped slices, less than ¼" thick.
- In a large skillet, heat the olive oil over medium-high heat. Add the squash, thyme leaves, salt and pepper and stir to combine.
- Cook for about 15 minutes, stirring every few minutes so the squash cooks evenly. Cover with a lid or foil for the last 5 minutes to ensure the squash is tender.
- Plate and serve. Store leftover squash in the fridge for up to 4 days.
Notes
- Make sure the squash is cut in even, thin slices. If you have thick slices, they will take longer to cook.
- Use a sharp chef's knife to cut the squash. Be careful.
- Use a lid or some aluminum foil to cover the pan for a few minutes. This will speed up the cooking process.
Equipment
- Cutting board
- Large skillet
- Sharp knife
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