The perfect addition to your dinner table, Sautéed Delicata Squash with Crispy Sage is both simple to make and elegant. Because delicata squash cooks quickly, it can be sautéed and dressed up for a delicious and healthy side dish. Perfect for holiday tables this winter!
A Simple Holiday Side Dish, No Oven Required!
If you’ve never cooked delicata squash before, you’re in for a treat! It’s one of my favorite winter squashes because it’s so simple to prepare.
Delicata gets its name from describing its delicate skin. Because of the thin skin, it doesn’t need to be removed prior to cooking or eating the squash.
If you’re interested in baking delicata squash, learn how to cook delicata squash in the oven here.
Delicata squash has a mild creamy sweet flavor. This dish is over-the-top delicious by contrasting the squash with the savory flavors of parmesan cheese and crispy fried sage. It’s the perfect melding of fall flavors!
I think all of us need more delicious stovetop recipes for holidays, and this one ticks all the boxes:
- This recipe comes together in about 20 minutes, with minimal prep required.
- It looks so elegant, perfect for dressing up a holiday table!
- The cooktop preparation means valuable oven space isn’t needed.
- It’s light, full of fiber, and the perfect contrast to more indulgent side dishes!
I love using my Sharp Induction Cooktop, especially for holiday dinners. Its many features mean all of my dishes come out perfectly.
When preparing this sauteed delicata squash recipe, I can set the timer, and know it will be cooked perfectly tender without burning (and we all know how distracting a holiday dinner is!).
I also love the warming settings on the burners. Once dishes are ready, I can set them to warm, and when everyone gathers at the table, the food is still hot.
What You’ll Need
- Olive Oil (adding oil to butter prevents it from burning)
- Butter (I use grass-fed, salted butter)
- Fresh Sage
- Delicata Squash
- Sea Salt and Black Pepper
- Parmesan Cheese (optional, omit for dairy-free)
How to Make Sautéed Delicata Squash
Step 1: Slice delicata squash in half moons in 1/2 inch thick slices. If you’ve never prepared delicata squash before, look at this tutorial on how to cook delicata squash.
Step 2: Heat a large skillet with a lid over medium heat. Melt butter and add a little olive oil to the pan. Add sage leaves to the hot oil, spreading out in a single layer. Allow to fry until they start to turn brown around the edges, and then remove from the skillet.
Step 3: Into the sage-infused oil, add the delicata squash in a single layer. Season with sea salt and black pepper. Don’t overcrowd the pan, which will prevent browning. I cook my squash in batches.
Step 4: Cover the pan with a lid and allow to cook for about 6 minutes, until the squash has turned lightly golden brown.
Step 5: Flip the squash over, and allow the other side to brown, for about 3-4 minutes.
Step 6: Add to a serving platter, and sprinkle with grated parmesan. Garnish the dish with crispy fried sage leaves.
How to Store Leftover Squash
If there’s any leftover delicata squash, wait until it has cooled, and store it in an airtight container. The squash can be refrigerated for up to 4 days.
To reheat the squash, add it back to a large frying pan and stir fry it over medium-high heat until it’s hot throughout. I love this squash served with scrambled eggs for breakfast!
Do you eat the skin of delicata squash?
Yes! Thankfully, the skin on a delicata squash is thin and tender. Once roasted, it melds right in with the squash flesh. With its ribbed surface, it would be difficult to peel.
Is there another name for delicata squash?
If you have not seen delicata squash near you, it is also called peanut squash, sweet potato squash, and bohemian squash.
The squash has an oblong shape and green stripes. They come in a variety of sizes. Choose squash with darker green stripes. Light green strips are signs of an immature, less ripe squash.
I purchase delicata at Whole Foods but don’t often see it at other supermarkets.
Is Delicata a winter squash or summer squash?
While being winter squash, delicata is unique in that the skin is very tender and it cooks quickly.
The flesh is sweet and has a creamy texture, like winter squashes. It’s the only squash that’s easy to saute similar to summer squashes.
Other winter squashes, like butternut squash and spaghetti squash, are best served baked in the oven without the skin.
No Sage? Try this other combo!
If you don’t have fresh sage to add this this dish, try an easy sweet, and spicy delicata recipe.
- 1 tablespoon of maple syrup (sub brown sugar or coconut sugar)
- 1/2 teaspoon cinnamon
- pinch of cayenne pepper
- sea salt and black pepper to taste
Mix the maple syrup, cinnamon, and cayenne pepper together in a small bowl.
Follow the instructions as written below. After flipping the squash over, sprinkle with the additional seasonings, and continue to saute to evenly coat the squash for about 5 minutes.
You can also make this simple recipe plain! Delicata is amazingly cooked in a little butter with salt and pepper only.
Sauteed Delicata Squash Recipe with Crispy Fried Sage
A delicious way to enjoy winter squash, no oven required! Sauteed Delicata Squash is perfect for holidays dinners when oven space is at a premium. It's also simple enough to jazz up a weeknight dinner! The crispy fried sage and sprinkling of parmesan cheese makes this extra special. Made simple on a cooktop.
- 2-3 delicata squash, about 1 1/2 pounds
- 1 tablespoon olive oil
- 1 tablespoon butter salted
- 20 fresh sage leaves
- sea salt to taste
- black pepper to taste
- 2 tablespoons parmesan cheese
Slice delicata squash in half moons. If you’ve never prepared delicata squash before, look at this tutorial on how to cook delicata squash.
Heat a large frying pan with a lid over medium heat. Melt butter and add olive oil to the pan. Add sage leaves to the hot oil, spreading out in a single layer. Allow to fry until they start to turn brown around the edges, and then remove from the skillet.
Into the sage-infused oil, add the delicata squash in a single layer. Season with sea salt and black pepper. Don’t overcrowd the pan, which will prevent browning. I cook my squash in batches.
Cover the pan with a lid and allow to cook for about 6 minutes, until the squash has started to brown.
Flip squash over, and allow the other side to brown, about 4 minutes.
Add to a serving platter, and sprinkle with grated parmesan. Garnish the dish with crispy sage.