Sautéed Delicata Squash

This Sautéed Delicata Squash is simple, yet packed with fall flavor. Thinly sliced delicata squash infused with herbs and spices, then topped with toasted almonds. Ready in just 25 minutes. Vegan and Gluten-Free.

Course Side, Side Dish

Cuisine America, American

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 100kcal

Author Caitlin Shoemaker

Ingredients

2 tablespoons slivered almonds optional
1 large or 2 small delicata squash
1-2 tablespoons olive oil
1/2 teaspoon fresh thyme leaves stems removed
1/4 teaspoon cumin
black pepper to taste
1/2 teaspoon kosher salt
1 garlic clove minced

Instructions

Prep the Squash: Cut the ends off of each squash, then cut in half lengthwise. Use a spoon to scoop out the center seeds of each half and discard. Cut each squash half into thin (~1/4”) slices; if you cut them thicker they will take longer to cook.
Toast the Almonds (optional): Warm a large sauté pan with a lid over medium heat. Add the almonds and mix occasionally, dry-toasting them until they are fragrant and golden brown. This usually takes between 3 and 5 minutes. Remove from the pan and set aside.
Aromatics: Add the olive oil to the same pan and add the thyme, cumin, and black pepper. Sauté for 30 seconds or so to infuse the oil.
Steam the Squash: Add the squash and salt. Mix well, then cover with a lid for 4 minutes to “steam” the squash
Sauté: Uncover the squash and sauté for an additional 10 to 12 minutes, or until the squash is fork-tender and slightly translucent. Stir only occasionally to help brown the squash. Add the garlic at around 2 minutes before you finish cooking; mix well with the squash.
Serve: Transfer the squash to a serving plate and top with the toasted almonds and more black pepper, to taste. Serve warm; leftovers will keep in the fridge for up to 5 days.

Notes

Almonds: Almonds can be omitted or use another nut instead. Walnuts, pistachios, and pine nuts would all be great!

Nutrition