Sautéed Butternut Squash

Rather than writing the essay I should be, I'm going to share with everyone my creation of the weekend. Butternut squash is in season, which means it's nice and cheap (79 cents a lb for local grown!) and also best-quality. 

I originally began searching for butternut squash soup recipes, but all of them were encouraging use of a blender which I do not have. Instead I used some of the ingredients from a recipe I could barely recall and couldn't find and basically just created my own recipe. This is what I did:

1/2 large butternut squash
1/3 cup diced carrots (I used baby carrots, yum!)
1/4 cup chopped onion
1/4 cup brown sugar
1/8 cup butter
dash of cinnamon 

Heat a large skillet over medium heat and melt the butter. Add the squash, carrots and onion to the pan. Add oil as necessary. Stir occasionally. Add brown sugar and cinnamon (I used more than a dash and regret that mistake). Simmer in covered skillet on medium-low heat until the squash is soft (about 20 minutes). 

Great on a chilly fall day!


  1. As a 7 year college student (don't worry...working on a second degree :) ) I have gotten pretty good in the kitchen on a limited budget and have thought about doing something similar to what you're doing! You have some very creative and delicious sounding recipes!

    My dad actually stumbled across your blog and he checks it out every now and again and sent it to me so I could share with you some of my poor college student creations :) Here is my latest:

    Boneless breast of chicken marinated in a packet of creamy caesar dressing (taken from school), spiced with various spices. Bread "blended" in my magic bullet with italian seasoning and a dash of paprika. thinly sliced cheddar cheese placed on top of the grilled chicken, seasoned bread crumbs smooshed on top of that, then back in the oven for 5 minutes and there ya have it. From one poor college kid to another :)

  2. That sounds great! I'll have to try it soon! You'll definitely find out how it goes. :)