When I don’t feel like cooking but still want one more dish to eat with rice, pan-roast butternut squash is one of the options — easy, quick, healthy, and no need to check recipe before cooking.
As a small family, consuming a butternut squash seems to be, well, endless.
Do you know what I mean? It can be eaten for multiple times, yet, it’s still there. But nothing wrong abut that. Like other squash, butternut has a long-shelf life and not easily get rotten, which is good!
I sometimes bake it when I also roast some other stuff. But it’s no doubt that the easiest way to cook butternut squash is to pan-roasting and get it on the table in about 10 minutes.
The only tiny obstacle to enjoying butternut squash is peeling and cutting. It does take some effort to do it but it’s much easier than to deal with a pumpkin, which has a thicker skin.
Video: How to Cut a Butternut Squash
My method is: cut it into half to make a flat surface for easier cutting. I don’t use peeler for squash, just slice the knife like you do to an apple, and cut into cubes.
Here’s a video to show how to cut a butternut squash.
Now, let’s dive into the recipe.
Pan-Roasted Butternut Squash Recipe
Quickly can be cooked, requires no skill at all, no-fuss-no-mess, and it’s healthy. A touch of cinnamon would be nice, too!
Ingredients
- butternut squash
- oil
- salt and pepper
How To Make
- Peel the butternut squash and cut into 1 cm thick pieces.
- Warm a little oil in a pan over medium heat, throw in the squash, and season with a pinch of salt and pepper.
- Don’t move them too often, allow time to let the sugar caramelised and beautifully browned.
- Flip to the other side and cover with a lid as steam helps accelerating the cooking process. About 3 minutes should do the work.
- Pierce a fork or chopstick through to test if it’s done. Serve as part of a rice’s dish.
Variations
Just salt and pepper to season is already wonderful, but I also like to add cinnamon powder and a little bit sugar to pop up the sweetness. Sometimes I like it to be curried so I sprinkle in a teaspoon of garam masala or curry powder; or drizzle in a few drops of soy sauce to make it more Asian flavour.
More Easy Dishes for Rice
- Korean Scallion Pancake with Seafood (Haemul Pajeon)
- Good with Rice: Lemongrass Tofu
- Simple Tofu Recipe in Comforting Tomato Sauce
- Easy Viet Aubergine Recipe with Black Bean Sauce
- Japanese Easy Stir-fry Bean Sprouts Recipe (with Eggs)
- Mezze Cabbage with Shrimp Sauce
- Scallion Sauce Mussels Recipe (10 Mins, HK Style)
- Quick and Easy Toaster Grilled Mackerel Recipe (Learned from Japanese)
- 10-min Easy Garlicky Enoki Mushroom Recipe
