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Pan-Roasted Butternut Squash


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Rate this recipe 4.4/5 (9 Votes)


  • 1 butternut squash (1.5 lbs.), peeled, seeded and cut into 3/4-inch cubes
  • 1/4 cup water
  • 1 tbsp. butter
  • 1/2 tsp dried thyme leaves, crushed
  • 1/8 tsp pepper
  • 1/4 cup Parmesan Asiago Vinaigrette Dressing
  • 2 tbsp Parmesan Cheese, grated


Servings 6
Preparation time 35mins
Cooking time 55mins
Adapted from


Step 1

1. Bring squash, water, butter, thyme and pepper just to boil in large skillet on medium-high heat; cover. Simmer on medium heat 5 to 6 minutes or until squash is crisp tender.
2. Uncover skillet; cook squash on high heat 4 to 6 minutes or until squash is lightly browned and liquid is cooked off. Remove from heat.
3. Add dressing; stir to evenly coat squash. Sprinkle on cheese.


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