I could eat and eat and eat this butternut squash skillet.  It is so good!

Our church had a potluck dinner before Christmas where someone brought a sweet potato dish that was out of this world.  I searched for the cook and finally found that the very talented Lisa had brought it.  She emailed me the recipe she used as inspiration.

I took the ideas and decided to use butternut squash instead of sweet potatoes.  I also made mine a one-dish recipe by using an oven proof skillet.

Here’s what you’ll need to make it:  

I peeled and cut my butternut squash, but you could save time by buying the squash that’s already prepped from the produce section.  Cutting the squash only takes about 5 minutes if you use a sharp knife.

Print Recipe

Easy Butternut Squash Skillet – My New Favorite Side Dish

Servings: 4 servings

Ingredients

• 1/2 small onion diced
• 2 cloves garlic crushed
• 2 Tbs. olive oil
• 1 butternut squash cut in bite sized pieces
• 1/4 tsp. cinnamon
• 1/2 tsp. ginger
• 1 tsp. thyme
• salt and pepper to taste

Instructions

• Cook garlic and onion in olive oil in a large oven proof skillet.
• Stir in the squash and other ingredients.
• Spread the squash out in an even layer in the skillet.
• Bake in the oven at 425 degrees for about 30 minutes or until squash is fork tender.