Stir-Fried Butternut Squash

I haven’t done very many winter squash recipes this year.

I didn’t have very many winter squashes.

Last year I was complaining about the 8 huge spaghetti squash I got from 1 plant and trying to figure out what to do with them all, along with the other 40 winter squash I had in the cave.

This year the cave is already bare.

My mother would say that I was properly rewarded for my complaining.

No comment.

This is what I did with the last bit of the last butternut squash, which was the last winter squash.

Click here to Pin Stir-Fried Butternut Squash


Stir-Fried Butternut Squash

The soy sauce and sesame oil are a nice contrast to the sweet squash for this easy side dish

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Vegetables


  • 12oz (350gr) butternut squash 2 – 3 cups small chunks
  • 1 small onion, chopped
  • 1 tbs soy sauce
  • 1 tsp olive oil
  • 1 tsp sesame oil


  • Heat oils and soy sauce in a large, non-stick skillet over medium heat. 
  • Add squash, onions and sauté 15 minutes, until squash and onions are nicely browned. 
  • Serve.


You can substitute walnut oil for the sesame oil, or just skip it. It’s for flavor.


  • Serving Size: 1/2 recipe
  • Calories: 157
  • Sugar: 5.6 g
  • Sodium: 225 mg
  • Fat: 7.2 g
  • Saturated Fat: 0.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 24.2 g
  • Fiber: 4 g
  • Protein: 2.7 g
  • Cholesterol: 0 mg

Keywords: butternut squash, soy sauce

Stir-Fried Butternut Squash

You could also try Fried Butternut Squash with Sage

Stir-fried is kind of a lazy name for this. It’s more sautéed than stir-fried, but the term ‘stir-fry’ invokes the flavors of soy sauce and sesame.

Chinese doesn’t really work as a descriptor because butternut squash is not part of traditional Chinese cooking.

Oriental is controversial and “considered offensive by many”. I did no research to find out who the ‘many’ are.

Asian is overly broad – would it be East Asian? South Asian?

After rapidly loosing interest in a task as boring as finding an appropriate adjective for a simple dish of butternut squash I decided on ‘stir-fry’.

Chances are the only ‘one’ that cares is google.

6 thoughts on “Stir-Fried Butternut Squash”

  1. Though we’re not squash people, I think Thing 1 would like this. She likes squash. I’ll pass it along. 🙂

  2. I’ve never thought of stir-frying squash!! What an excellent idea. We recently baked one that has been languishing in the unheated section by the back door since purchasing it from the farmers’ market in October. We’re planning on turning it into soup. Too bad I didn’t see your post in time. I hope I remember next fall….

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