Butternut squash is practically a prerequisite for Thanksgiving dinner. I realize it's incredibly popular to do the "sweet thing" and use brown sugar, honey, cinnamon, maple syrup, etc. However, a savory flavor is much more appealing to me. There's plenty of sugar coming in the pies and desserts. I like the meal itself to focus on a more savory palate. Though I did have my Thanksgiving Series in mind when I made this dish - it's a really great side dish any time of the year. If you are a regular reader of my site, you'll recognize the flavor profile. It's very similar to how I start my Butternut Squash Risotto -- a great dish if you're serving vegetarians on Thanksgiving! You can easily make it ahead and re-heat on the big day.
Thanksgiving: the one time a year you cook a turkey!
Welcome to my Thanksgiving Series! This is a feast I made for about $95 and it serves 8-10 people. You’ll probably still have some leftovers too! I bought a whopping 19 ½ pound turkey and economized as much as I could to keep this under $100. I know staying on a budget is important. This is my first Thanksgiving as a food blogger and I hope to add new Turkey Day recipes each year. The dinner here is a budget-friendly, beginner-friendly option.
All the Thanksgiving Series Essentials:
- Thanksgiving Turkey & Gravy
- Fantastic No-Frills Mashed Potatoes
- Easy Pepperidge Farm Stuffing with Apples & Celery
- Steamed Brussel Sprouts w/Toasted Pine Nuts & Bacon Bits
- Killer Apple Pie with Butter Crust
Toss all the ingredients in a bowl... 
...then transfer to a serving dish
This butternut squash recipe is so delicious and, even better, you can make it the day before. Some foods do not taste great re-heated. However, butternut squash is not one of them. It tastes exactly the same as when you first made it!
Be sure to check out my video with step-by-step instructions. You won't be alone in the kitchen. I'll be with you every step of the way.
Need some appetizer ideas? No Problem!
These are tried and true recipes that I highly recommend. I'm making the shrimp & gorgonzola dip with crostini which is my all-time favorite appetizer! All these options can be made a day or two ahead. Simply reheat the shrimp dip in the microwave and toast the crostini in your toaster oven. The Thai pork toast can be made ahead (I often have some in the freezer!) and reheated in the toaster oven as well. Serve with sriracha sauce on the side. Excellent finger food and a crowd pleaser.
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Sautéed Butternut Squash with Caramelized Leeks and Fresh Thyme
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8-10 servings 1x
Description
Looking for a savory rather than sweet butternut squash recipe? You’ll love this sautéed butternut squash with caramelized leeks and fresh thyme.
Ingredients
For the butternut squash
- 2 medium to large butternut squash
- 2-3 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
For the caramelized leeks
- 2 leeks, sliced into rings
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon fresh thyme, finely chopped
Instructions
- Be sure to watch my video with step-by-step instructions.
- Peel the butternut squash using a veggie peeler.
- Cut the squash in half then cut each half in half again. Scoop out the seeds from the squash with a spoon or melon baller.
- Cut the squash down into thick strips then into bite-sized cubes. My video shows this well.
- For the leeks we’re only using the white and light green part. Cut the dark green top part off and discard along with the frizzy root. Slice the leeks into rings. Leeks can be very dirty inside the rings so transfer all the sliced leeks to a bowl of water and separate the rings in the water to make sure they’re as clean as possible. Drain in a colander when finished.
- You’ll need two pans for this. One pan will have the butter, olive oil, salt, pepper and leeks. Should be on low-to-medium heat. Stir frequently while cooking. Should take about 7-10 minutes to get them caramelized and browned.
- The second pan will have the butternut squash, olive oil, salt and pepper. Should be on low-to-medium heat. Toss the squash to coat in the olive oil. Then put on the lid to steam. Cook until fork tender and be sure to stir a few times. I like a little brown on my butternut squash, but if you don’t turn the heat down a bit. Keep checking them to make sure they don’t burn. Should take 20-30 minutes to steam. Keep checking with a fork – when they are tender all the way through they are done.
- While the leeks and butternut squash are cooking, you can chop your fresh thyme. When the leeks are finished cooking, add the thyme and mix to combine. Cook an additional minute or two once the thyme is added.
- Transfer the cooked butternut squash to a large mixing bowl.
- Add the caramelized leeks and thyme to the bowl with the squash. Gently mix to combine.
- Transfer to a serving dish. Enjoy!
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