Looking for an easy way to cook delicata squash without roasting it? This sautéed delicata squash with crispy sage, toasted walnuts, and a touch of maple sugar makes a simple fall side dish.
Sautéed Delicata Squash
Looking for an easy delicata squash recipe? This sautéed delicata squash is cooked in a skillet on the stovetop, no oven required. It's tossed with toasted walnuts, crispy sage, a pinch of nutmeg, and a little maple sugar for a simple fall side dish that's ready in about 20 minutes.
One of the things I like about delicata squash is how easy it is to prepare. The skin is thin enough to eat, so there's no peeling involved, and the squash cooks quickly in a pan. It's a nice alternative to roasted squash when you have other dishes using the oven.
What Is Delicata Squash?
Delicata squash is a small, oblong winter squash with yellow skin striped with green and orange. Its flesh is creamy and mildly sweet, with a flavor that's somewhat similar to acorn squash.
Unlike many other winter squashes, delicata has thin, edible skin, so there's no need to peel it before cooking. Simply cut it in half lengthwise, scoop out the seeds, and slice it into half-moons.
Ingredients for Sautéed Delicata Squash
- Delicata squash: Choose a medium squash that's firm and similar in size from end to end so it cooks evenly. There's no need to peel it.
- Olive oil: Used to fry the sage leaves and cook the squash. The sage flavors the oil as it crisps, so the oil does double duty.
- Fresh sage: The leaves are quickly fried until crisp, then used as a topping for the finished squash.
- Garlic: A smashed garlic clove flavors the oil before the squash goes into the pan. Remove it before it browns.
- Walnuts: Chopped walnuts are toasted separately and added at the end for a crunchy topping.
- Maple sugar: A tablespoon adds a little sweetness and texture to the warm squash. Add it after cooking, once the pan is off the heat.
- Nutmeg: A small pinch complements the squash. Freshly grated nutmeg works well if you have it.
- Salt and black pepper: Season the squash as it cooks.
How to Make Sautéed Delicata Squash
Step 1: Toast the walnuts
Place the chopped walnuts in a dry skillet over medium-low heat. Shake the pan occasionally and cook for 1–2 minutes, until the walnuts are fragrant and lightly golden. Transfer them to a plate to cool.
Step 2: Prepare the squash
Cut the squash in half lengthwise and trim off the stems. Scoop out the seeds with a spoon, then cut each half into slices about ¼ to ½ inch thick.
Step 3: Fry the sage and flavor the oil
Heat the olive oil in a large skillet. Add the sage leaves in a single layer and fry for about 30 seconds to 1 minute, turning them if needed, until crisp. Transfer the leaves to a paper towel to drain.
Add the smashed garlic clove to the same oil and cook for 15–30 seconds, until fragrant. Remove the garlic before it browns.
Step 4: Sauté the squash
Add the sliced squash to the skillet and season with salt and pepper. Cook for about 3–4 minutes per side, turning the slices occasionally, until tender and lightly browned. If the pan is crowded, cook the squash in two batches.
Sprinkle with the nutmeg and cook for another minute.
Step 5: Add the toppings
Remove the skillet from the heat. Sprinkle the warm squash with the maple sugar and toasted walnuts, tossing gently to distribute. Transfer to a serving plate and top with the crispy sage leaves. Serve warm.
Tips for Making Sautéed Delicata Squash
- Keep the skin on. Delicata squash has thin, edible skin, so peeling is unnecessary. Just wash and dry the squash before cutting.
- Slice the squash evenly. Aim for slices between ¼ and ½ inch thick. Slices of similar thickness will cook at about the same rate.
- Don't overcrowd the pan. The squash needs room to make contact with the skillet. If the slices overlap too much, cook them in batches.
- Watch the sage closely. The leaves crisp quickly, usually in less than a minute. Remove them as soon as they're crisp so they don't burn.
- Remove the garlic before it browns. The smashed clove is there to flavor the oil. Leaving it in too long can make the oil taste bitter.
- Add the maple sugar at the end. Take the pan off the heat first, then toss the sugar with the warm squash.
Variations
- Use a different nut: Substitute toasted pecans or pumpkin seeds for the walnuts.
- Try another sweetener: Coconut sugar can be used in place of maple sugar.
- Add cinnamon: A pinch of cinnamon along with the nutmeg gives the squash a slightly different spice profile.
- Use butter and olive oil: For a non-vegan version, replace part of the olive oil with butter.
- Adjust the herbs: If you don't have fresh sage, you can leave it out, although the flavor of the finished dish will be different.
Frequently Asked Questions
How do you know when sautéed delicata squash is done?
The slices should be tender enough to pierce easily with a fork, with some light browning on the outside. Cooking time depends on the thickness of the slices and the heat of the pan.
Can you make sautéed delicata squash ahead of time?
This recipe is best served warm, shortly after cooking, while the sage is crisp and the walnuts retain their crunch. You can toast the walnuts and prepare the squash before cooking, but the finished dish is best made just before serving.
How do you store leftover delicata squash?
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat the squash in a skillet until warmed through. The sage and walnuts may lose some of their crispness after storage.
Final Thoughts
If you're used to roasting delicata squash, try cooking it in a skillet instead. It's a simple way to change up how you prepare this seasonal favorite.
More Squash Recipes:
Sautéed Delicata Squash
Enjoy a delicious fall side in minutes with this easy and flavorful sautéed delicata squash. Topped with toasted walnuts, crispy sage, and a hint of maple sugar, it's sure to become your new favorite!
Ingredients
- 2 Tablespoons/15g chopped walnuts
- 2 Tablespoons/30ml extra-virgin olive oil
- 15-20 small sage leaves, stems removed
- 1 small clove of garlic, peeled and smashed but still whole
- 1 medium Delicata squash (about 1 pound)
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
- ⅛th teaspoon ground nutmeg
- 1 Tablespoon/9g maple sugar
Instructions
- Place walnuts in a skillet over medium-low heat, shaking the pan occasionally to prevent the walnuts from burning. When fragrant and lightly golden (between 1-2 minutes), transfer to a plate to cool.
- Cut squash in half lengthwise and cut off stems. Use a spoon to scoop out the seeds. Cut the squash halves into half-moons between a ¼ inch and a ½ inch thick. Set aside.
- Heat olive oil in a large skillet. Test if the oil is hot enough by throwing a sage leaf into the oil, the oil should start to bubble immediately. Add the rest of the sage leaves in one layer and fry, flipping leaves halfway, until leaves darken and oil stops bubbling (about 30 seconds to one minute). Using tongs or a fork to transfer sage to a paper towel to drain.
- Add smashed garlic clove to the oil and fry for 15-30 seconds or until fragrant, removing clove before it browns.
- Add the sliced squash to the oil, sprinkle with salt and pepper, and sauté, flipping squash pieces occasionally (about 3-4 minutes per side) to cook evenly until fork tender. (Depending on the size of your pan you may need to sauté the squash in two batches so as not to overcrowd the pan.) Sprinkle the squash with nutmeg and sauté for one more minute. Remove pan from heat and sprinkle squash with maple sugar, toasted walnuts and fried sage.
- Transfer to a serving plate and serve warm.
Notes
Tips:
Depending on the size of your pan you may need to sauté the squash in two batches so as not to overcrowd the pan.
Variations:
- Use a combination of butter and olive oil for a non-vegan
version. - Use cinnamon in addition to nutmeg.
- Use pumpkin seeds or pecans instead of walnuts.
- Use coconut sugar instead of maple sugar.
Storage:
Squash is best served warm but leftovers can be stored in an airtight container in the fridge for 3-4 days and re-heated in a pan.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 203Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 134mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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