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–+ servings
4 squash slices on a black plate that look candied.

Candied Holiday Squash - Cooking Whole Butternut Squash

A delicious stove-top recipe for cooking a whole butternut squash that will leave you wanting a second helping.
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Course Main Course, Side Dish
Servings 1 squash
Calories 469 kcal

Ingredients
  

  • 1 large butternut squash seeded and sliced into 1-inch slices* 
  • 4 Tbsp butter divided
  • 1 Tbsp dark brown sugar divided
  • 2 tsp cinnamon divided
  • 1/4 tsp cayenne pepper divided
  • 2 tsp salt divided
  • 2 tsp pepper divided

Instructions
 

  • Peel, cut, and remove the seeds from the squash. 
  • In a large frying pan, melt 2 Tbsp of the butter. Peel the squash, then lay 1/2 of it in the pan, being careful not to overlap. 
  • Turn heat to medium. 
  • Sprinkle 3 Tbsp dark brown sugar, 1 tsp cinnamon, 1/8 tsp cayenne, 1 tsp salt, and 1 tsp pepper over squash. 
  • Fry until brown on the bottom; turn and brown on the other side. 
  • Squash will get gooey and candied as it cooks. 
  • When the first pan is done, transfer to an oven-safe dish and keep warm at 170° F. 
  • Cook the second batch the same as the first.

Notes

Variations

You can use this butternut squash whole recipe with any type of the winter squash varieties, including acorn squash. There are many other ways to cook a whole butternut squash, such as using a slow cooker, Instant Pot pressure cooker, or oven. My cooking method is stovetop.
If you are looking to have bite-sized pieces, you can cut the squash into 1-inch cubes, but it is harder to flip each individual piece this way. 

Nutrition

Serving: 6servingsCalories: 469kcalCarbohydrates: 18gProtein: 1gFat: 46gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 120mgSodium: 5016mgPotassium: 111mgFiber: 3gSugar: 12gVitamin A: 1641IUVitamin C: 1mgCalcium: 85mgIron: 1mg
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