Easy Steamed Garlic Herb Butternut Squash
If you’ve had your share of boring, bland or mushy cooked squash recipes, get ready to fall in love with this Garlic Herb Butternut Squash! With thousands of shares, it is one of our most popular winter squash recipes ever! I’ll walk you through how to cut and steam the squash, plus a delicious way to season it with garlic, olive oil and herbs. Follow along for step-by-step photos and even a video showing how to get perfect results every time.
I originally shared this Easy Garlic Herb Butternut Squash on November 4th, 2015. I have updated the text to share it with you again today.
Table of contents
Why you’ll love this Recipe for Butternut Squash
If you’ve been around here for a while you know that butternut squash is one of my all time favorite veggies in the fall. While Roasted Butternut Squash is usually my go-to way of preparing it, I also love the ease and simplicity of steaming squash on the stovetop.
- Cooking the squash in the steamer is much faster than roasting. It’ll be tender in 13 minutes flat!
- Doesn’t take up oven space. This is especially important on a holiday or Thanksgiving when there are lots of other side dishes and turkey in the oven.
- It’s healthy because the squash retains most of its nutrients when it is steamed.
- The garlic and herb mixture is a classic flavor combination that pairs perfectly with almost any meal.
Butternut Squash Recipe ingredients
- Butternut Squash – Butternut squash is in season from late summer through the winter. It is an excellent storing crop and can be kept in a cool dark place for months. Look for clean squash that are free of dirt or signs of rot. You’ll need one large squash or 2 1/2 to 3 pounds for this recipe. If you want to buy pre-cut squash that is fine too! Cut raw squash is often sold in the produce department in plastic-wrapped trays. Use 8 cups of cubed butternut squash, or about 2 ¼ to 2 ½ pounds.
- Herbs – You’ll need 1/3 cup chopped fresh blended herbs. When choosing your blend keep in mind the following tips:
- Try to use about 1 part parsley and 1 part a blend of woody herbs, such as sage, rosemary and thyme.
- Look for “poultry blend” packages of mixed herbs in the produce department.
- Don’t use 1/3 cup of straight woody herbs without the parsley or it will be medicinally strong.
- This recipe also works with tender fines herbs (parsley, chervil, tarragon and chives) but I think it’s better suited to serve with beef or fish.
- Garlic – The garlic in this recipe is one of the stars of the show, so chopping fresh cloves of garlic is essential for the best flavor.
How to make this Butternut Squash Side Dish
Step 1: Steam The Squash
Set up a saucepan with a steamer basket. Fill the pot to the bottom of the basket with tap water. Bring it to a boil. Add in the cubed squash, cover and steam it until it is fork tender.
Step 2: Sauté Garlic
While the butternut squash is steaming, chop up some garlic and herbs.
I go heavy on the extra-virgin olive oil but you can use less if you’re trying to cut calories. I think it is really nice to have a generous coating of the oil, because it keeps the squash moist and carries the savory flavors.
Plus, this recipe makes enough for 10 people, so you are not going to even get a full teaspoon of oil per serving!
- Note that it is important to watch the garlic while it sizzles in the oil. You want it to start to brown, otherwise, it is too strong and raw tasting, but you also don’t want to take it to the point where it is toasted or burnt.
- As soon as you see color on the garlic, transfer the garlic and oil to a large mixing bowl. The room temperature bowl will stop the browning of the garlic.
- Then immediately add the herbs, to bloom them in the hot oil.
Step 3: Mix The Steamed Butternut Squash with the Garlic and Herbs
- Once the squash is tender lift the steamer basket carefully out of the saucepan and tip the squash into the bowl with the garlic and herbs. Alternatively, use tongs or a spoon to transfer it.
- Add some salt and pepper and toss everything to coat.
- If you overcooked the squash by mistake that is fine, but be very gentle while stirring so you don’t end up with mush.
- Transfer the squash to a thick ceramic serving dish or serving bowl, and cover. Keep warm until everything else is ready.
Easy Butternut Squash Recipe Tips
How To Cut Butternut Squash
Butternut squash is one of the easiest winter squashes to peel due to its long neck and smooth skin. Additionally, it doesn’t have any bumps or ridges, which can be bothersome when using a vegetable peeler. That makes it perfect for peeling, cubing and steaming!
The technique to make this butternut squash is really easy. Just cut up the butternut squash into cubes (about 1 inch each). Here’s how:
- Peel the squash first with a good vegetable peeler.
- Wash your hands afterward since the vitamin A in the squash will actually start to break down the outer layer of skin, which results in roughed-up dry palms.
- Then cut the squash in half and scoop out the seeds with a spoon.
- When I cut a butternut squash, I separate the rounded bottom part that houses the seeds from the long solid part. I find doing that makes it easier to cut the squash into evenly sized pieces.
How to store Steamed Squash
Transfer the leftover cooked squash to an air-tight storage container and let cool. Cover and refrigerate up to four days. Reheat before serving.
How to Reheat Butternut Squash
Don’t fret if the garlic and herb butternut squash goes cold while you’re preparing the other Thanksgiving dishes. If this happens, you can reheat the squash in the microwave in just a few minutes.
To Microwave: Just make sure to reheat the squash in shorter intervals to avoid overcooking the squash. Every 30 seconds or so, test the squash to see if it’s heated through and continue cooking accordingly.
In The Oven: You can also reheat the butternut squash in the oven, assuming you have room for it. Just make sure to keep the baking dish covered!
What goes with butternut squash?
Butternut squash is mildly sweet and pairs well with roasted pork. Try out Skillet Pork and Apple dinner or our festive Roasted Pork Loin recipe. It also is lovely with our Crispy Skin Chicken and Simple Skillet Green Beans.
More Winter Squash Recipes
- If you like acorn squash try this Roasted Curry Acorn Squash or these Mexican Quinoa Stuffed Acorn Squash.
- Our Simple Roasted Delicata Squash with spice and port reduction has only 4 ingredients but doesn’t lack in flavor one bit! Check out more delicata squash recipes here.
- This Creamy Butternut Squash Pasta is an easy Main Course featuring this veggie too.
- This Butternut Squash Tart caught my eye on Instagram this week and I am so inspired to try it!
- For spaghetti squash fans, this cheesy Stuffed Spaghetti Squash Boats is a low carb dinner to try.
- There are many more ideas in our collection of Winter Squash Recipes.
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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Easy Steamed Butternut Squash
- Total Time: 25 minutes
- Yield: 10 servings 1x
Description
This Easy Steamed Garlic Herb Butternut Squash is a simple stovetop recipe to make for Thanksgiving, or for a fast side dish. It’s vegan and whole30 approved!
Ingredients
- 1 large butternut squash, seeded, peeled and cut into 1-inch cubes (2.75 to 3 pounds)
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 1/3 cup chopped mixed herbs, such as parsley, thyme and rosemary *see note
- 3/4 teaspoon salt or to taste
- 1/2 teaspoon ground black pepper
Instructions
- Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add squash to the basket, cover and steam until the squash is tender, 13 to 15 minutes.
- Meanwhile, heat oil in a small skillet over medium heat. Add garlic, and cook, stirring often until the garlic is fragrant and just starting to brown slightly, 1 to 3 minutes. Immediately pour the garlic and oil into a large mixing bowl, add herbs and stir.
- Add the cooked squash to the garlic herb mixture. Add salt and pepper and gently stir to combine. Keep warm until ready to serve.
Notes
A 2.75 pound squash (untrimmed with seeds and peel) yields 6 cups cooked squash. A large squash will work great, but you’ll have to add a pinch more salt. Just taste to see.
For the herbs, try to use about 1 part parsley and 1 part a blend of woody herbs, such as sage, rosemary and thyme. Don’t use 1/3 cup of straight woody herbs without the parsley or it will be medicinally strong
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Side Dish
- Method: Steamed
- Cuisine: American
Nutrition
- Serving Size: 2/3 cup
- Calories: 98
- Sugar: 3 g
- Sodium: 179 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 2 g
Can this recipe work well with acorn squash?
The skin from acorn squash is technically edible, but I find it unpleasant. Due to the deep ridges it is really hard to peel. For those reasons, I don’t recommend it. Delicata would work with this method (though the cook time would likely vary.) You could also use cubed pumpkin.
Even though the peeling was a “mess” with acorn squash, it also came out mushy. Am looking for another recipe for acorn squash, or will just have it on the grill! The butternut was the best ever!!!!
Thank you for all you do!
Ann
My go-to for acorn squash is so simple: Cut them in half, and scoop out the seeds. Place them cut side down in a baking dish with some water. Bake at 350 for 50 minutes. Turn them over and set a small pat of butter into the well of each squash. Then drizzle with maple syrup and salt and pepper. Return them to the oven for another 5 to 10 mins. So so good. We eat them with a spoon. Delish!
Thank you
Looks yummy and easy to make! Thanks for sharing this nice recipe.
Thank you. Let me know if you try it!
Can you cook this a day in advance? Trying to triage my Thankgiving meal!
Jenn, You can! The last time I made it, the left-overs heated up beautifully in the microwave. The herbs won’t be as vibrant the second day- but the flavor will be all there! Try sprinkling on an additional pinch or two of fresh chopped parsley just before serving to liven up the green. Hope you have a wonderful Thanksgiving, and please reach out here or on FB if you have any other questions.
Thanks Katie!! Really looking forward to this dish!! Happy Thanksgiving to all of you!!!
What a great fall side dish! I love how easy it is.
What a great idea for squash!!
I could eat this for every meal and snacks in between! I’m always looking for different ways to mix up the Thanksgiving menu so this it definitely going on the list!
This is so simple! And it goes with everything!!!
YES to anything squash! looks SO good!
I absolutely LOVE squash, especially Butternut. It’s my favorite ever since I was a kid. I’m so glad I found this site and this recipe! Can’t wait to try it, and it’s so pretty too! Thanks for sharing this!
This is why fall and winter is okay 😛 Squash season!
I love this – and I make this almost every weekend. I love roasted butternut with garlic and herbs!
Your pictures are DIVINE! I usually roast butternut squash and it takes way longer than what your recipe says steaming does so I must try this! Definitely on the Thanksgiving menu!
Katie, this sounds wonderful! And looks heavenly! I did not know that “the vitamin A in the squash will actually start to break down the outer layer of skin” – I learned something new because of ya! Thanks bunches!
I love the sweet and savory aspects of this dish. It looks wonderful!
this looks like such an amazing way to enjoy butternut squash! Yum 🙂