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
Scale
For the butternut squash
- 2 medium to large butternut squash
- 2-3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the caramelized leeks
- 2 leeks, sliced into rings
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 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!
