Sautéed Squash and Onions Recipe | Vegetarian Times Skip to main content

Sautéed Squash and Onions

For a quick side dish, double the recipe, freeze half, then heat it up when you’re in a rush to get dinner on the table.



Ingredient Line: 
2 lbs. butternut squash, cut into 1-inch dice (about 4 cups)
Ingredient Line: 
2 Tbs. olive oil, divided
Ingredient Line: 
1 tsp. salt
Ingredient Line: 
1 small onion, chopped (about 1 cup)
Ingredient Line: 
3 cloves garlic, minced (about 1 Tbs.)


1. Preheat oven to 350°F. Coat baking sheet with cooking spray.

2. Place squash, 1 Tbs. oil, and salt in large bowl, and toss.

3. Heat remaining oil in skillet over medium heat. Add onion, and sauté 5 to 7 minutes. Add garlic, and cook 1 minute more. Add squash, and cook 5 minutes, or until just soft.

4. Spread squash mixture on prepared baking sheet. Season with salt and pepper, and bake 5 minutes, stirring occasionally. Remove from pan immediately to prevent sticking, and serve.

Nutrition Information: 

2 g
Total Fat: 
7 g
Saturated Fat: 
1 g
25 g
0 mg
591 mg
6 g
6 g
Serves 4

Comments on this Recipe

It took more like 12 minutes for the squash to cook. After 5 minutes it was just starting to cook. It was good though. Maybe as a Sunday snack to have sitting out...

Thank you very much to make my change to vegetarian more easy. Leslie Brito.

Your recipes are getting too involved - too many ingredients. Please include a section on cooking for 1 person with limited ingredients.