5-Ingredient Sautéed Delicata Squash Recipe

A plate of sautéed delicata squash garnished with pomegranate seeds, with a whole squash next to the plate.

5 from 6 reviews

This easy recipe for sautéed delicata squash uses a simple and fast cooking method that lets the sweet, nutty flavor of the squash shine. A little olive oil and butter, plus a light sprinkle of cinnamon and salt is all you need.

You can easily double this recipe to serve more people. Just make sure to sauté  the squash in batches. Don't crowd the sauté pan, or the slices won't brown and cook evenly. 


  • 1 Delicata squash, about 7 inches long
  • 4 teaspoons vegetable oil or olive oil, divided
  • 1/2 tablespoon salted butter
  • 1/8 teaspoon cinnamon
  • Salt, to taste


Slice and Seed the Squash

For detailed instructions and photos, see the blog section above, “How to Cut Delicata Squash”

  1. Cut the squash lengthwise down the middle. 
  2. Use a spoon to scoop the seeds out of each half.
  3. Cut the squash into ¼-inch half moons.

Sauté the Squash

  1. Use a wide non-stick skillet (at least 12-inches). The skillet should have a lid. 
  2. You’ll need to sauté the slices in two batches so that the squash cooks evenly and browns properly. If you pile too much into the skillet at once, the squash won’t brown or cook all of the way through. 
  3. For the first batch, heat 2 teaspoons of oil in the skillet over medium-high heat. 
  4. When the oil is hot, add an even layer of sliced squash. Sauté for 2 to 3 minutes on one side, until the squash is nicely browned. 
  5. Turn the heat down to medium. Flip the slices and sauté the second side for another 2 to 3 minutes, until both sides are nicely browned. If the pan seems dry while the squash cooks, add a drizzle of oil. 
  6. Transfer the cooked squash to a plate. Warm the remaining 2 teaspoon of oil in the pan. Add the remaining slices of raw squash and saute for 2 to 3 minute on each side until nicely browned. 
  7. Add the first batch of squash back to the skillet. 
  8. Pour 2 tablespoons of water into the saute pan with all of the squash (be careful, the water might spit and splatter from the heat). Immediately put a lid over the skillet. Turn the heat down to low. Steam the squash for 3 minutes, which will finish cooking the flesh and make it soft and tender. 
  9. Take off the lid. If there is any water left in the skillet, let it cook off. 
  10. Add the butter to the skillet. While it melts, gently stir the slices. Cook for about 1 minute more. Note: Adding butter at this point is optional, but adds really nice flavor. 
  11. Sprinkle cinnamon over the sautéed Delicata squash. Lightly sprinkle with salt to taste. 


Slices that are 1/4-inch thick will cook evenly. If the slices are thinner (1/8-inch thick) they tend to burn easily. If the slices are thicker (1/2-inch thick), they take too long to become soft. 

You can use either vegetable oil or olive oil. If you like the flavor of coconut, then go ahead and use coconut oil. Butter gives the dish a rich, buttery flavor that is delicious. However, you can choose to skip the butter for a lighter version that is still really flavorful. 

For a savory version of this recipe, skip the cinnamon and instead sprinkle grated or shaved parmesan over the cooked squash. You can also add fresh herbs (rosemary, cilantro, parsley or chives) and/or spices (cumin, cayenne, curry powder).

Additional toppings for sautéed Delicata squash include pomegranate seeds and nuts, like pistachios, walnuts, pecans or almonds. 


Keywords: Sautéed Delicata Squash Recipe, Sauteed Delicata Squash, delicata squash