Easy Sauteed Winter Squash Recipe
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Cutting the raw squash into small cubes reduces the cooking time while maintaining the rich taste of baked squash.
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1 winter squash, about 2 lbs, preferably smooth skinned (butternut, delicata, etc)
2 tablespoons butter
1 tablespoon brown sugar, or more, to taste (optional; omit if squash is very sweet)
salt and pepper
Cut squash in half, lengthwise, and remove seeds and stringy pulp. Then cut crosswise into large chunks. (The chunks are easier to peel than a whole squash.) Peel and cut squash meat into 1/2-inch cubes.
Over medium heat, melt butter in a large skillet. When hot, add squash cubes in a single layer and cook without stirring for about 5 minutes, to brown the bottom sides. Stir to turn cubes and cook another 5 minutes. Sprinkle on brown sugar, if using, stir to mix well, and cook 5 minutes or until squash is tender. Add salt and pepper to taste. Serve warm.
: Roasted squash seeds make a nutritious and tasty snack. For roasting directions, see recipe for Pepitas.
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