Sautéed Butternut Squash with Pancetta, Maple, and Herbs

🌿The Ingredients

This dish combines simple, wholesome ingredients that create a rich blend of sweetness, nuttiness, and fresh herbal flavor in every bite. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for maple-glazed butternut squash on a wooden grey background including cubed butternut squash, pancetta, maple syrup, butter, pecans, spices, and herbs.

📝Ingredient Notes, Substitutions & Variations

Butternut Squash: Fresh cubed squash gives the best texture and flavor, but pre-cut or frozen squash works for convenience—just adjust cooking time as needed.

Fats for Sautéing: A mix of butter and olive oil adds richness and prevents burning; substitute ghee or all-olive oil for a dairy-free option.

Maple Syrup: Pure maple syrup adds natural sweetness—swap with honey or brown sugar for a slightly different flavor profile.

Herbs: Fresh thyme adds earthy depth; try rosemary or sage for a more robust, aromatic twist.

Pancetta: For a different savory note, use diced bacon or prosciutto—or omit entirely for a vegetarian version.

Pecans: Toasted pecans add crunch and warmth; walnuts, hazelnuts, or pumpkin seeds make great alternatives.

Finishing Touch: A sprinkle of fresh parsley brightens the dish; add a dash of lemon zest or chili flakes for extra flavor contrast.

See the recipe card (with video) below for a full list of ingredients and measurements.

🔥Tips & Tricks

Cut evenly: Uniform cubes ensure the squash cooks evenly and caramelizes beautifully.

Don’t overcrowd the pan: Give the squash space to brown—too much in the pan will cause it to steam instead of sauté.

Use medium heat: Moderate heat allows the squash to soften inside while developing golden, crisp edges.

Start with oil, finish with butter: Oil prevents burning early on, while butter added near the end adds flavor and richness.

Season in layers: Add salt and pepper as it cooks, then adjust to taste before serving for balanced seasoning.

Add maple at the end: Stir in maple syrup during the last minute of cooking to glaze the squash without burning the sugars.

Toast nuts separately: Toast pecans or other nuts in a dry skillet or toaster oven for a few minutes before adding—they’ll stay crunchy and flavorful.

Use fresh herbs last: Sprinkle herbs just before serving to preserve their bright color and aroma.

Test for doneness: The squash should be tender when pierced with a fork but still hold its shape.

👩‍🍳 How to Make Sautéed Butternut Squash with Pancetta, Maple, and Herbs

A person using a slotted metal spatula to transfer crispy, cooked pancetta from a black cast-iron skillet onto a paper towel-lined plate.

Step 1: Cook the cubed pancetta in a cast-iron skillet over medium heat until crispy. Remove with a slotted spoon and leave the rendered grease in the pan.

A person transferring cubed butternut squash from a large glass bowl into a cast-iron skillet with simmering oil in it.

Step 2: Melt the butter in the pan with the grease and stir in the butternut squash. Cook, undisturbed for 5 minutes.

A person holding a metal tin of dried thyme with one hand over a skillet filled with cubed butternut squash and the other hand holding a teaspoon of the dried herb.

Step 3: Add the salt, pepper, and herbs, and cook, stirring occasionally, until the squash is tender a slightly browned, about another 15 minutes.

A person holding a small glass bowl of crispy, cooked pancetta in one hand and the other hand holding a small bowl of maple syrup, all over a skillet filled with sauteed butternut squash.

Step 4: Gently stir in the maple syrup and the cooked pancetta.

A wooden spoon inserted into the center of a skillet filled with Maple-Glazed Butternut Squash with Pancetta and Herbs.

Step 5: Cook for another minute or two, and test to make sure the squash is tender. If not, add a splash of broth and cook for another 5 to 10 minutes.

A person using his fingers to garnish a serving bowl filled with maple-glazed butternut squash with chopped parsley and chopped pecans.

Step 6: Place in serving bowl and garnish with chopped pecans and chopped Italian parsley.

🍽️ How to Serve

As a side dish: Serve warm alongside roasted turkey, holiday ham, or leg of lamb for a festive and flavorful pairing.

Over grains: Spoon over quinoa, farro, or wild rice for a hearty vegetarian meal.

With greens: Toss with arugula or spinach for a warm fall salad topped with goat cheese or feta.

On a platter: Arrange in a shallow serving dish and garnish with extra herbs and toasted nuts for a beautiful presentation.

For brunch: Pair with eggs and toast for a sweet-and-savory morning option.

In a grain bowl: Combine with roasted vegetables, nuts, and a drizzle of vinaigrette for a wholesome lunch.

As leftovers: Reheat gently in a skillet or oven—perfect for adding color and flavor to next-day meals.

🙋🏽Frequently Asked Questions

Can I make Sautéed Butternut Squash ahead of time?

Yes, you can cook it a few hours in advance. Reheat gently in a skillet over medium heat or in the oven until warmed through before serving.

How do I keep Sautéed Butternut Squash from getting mushy?

void overcrowding the pan and cook over medium heat so the cubes caramelize instead of steaming. Stir occasionally but not too often.

Can I use frozen squash for Sautéed Butternut Squash?

Yes, but thaw and pat it dry first to remove excess moisture. This helps achieve a nice golden sear

What herbs go best with Sautéed Butternut Squash?

Thyme, sage, or rosemary pair beautifully, but you can mix and match depending on your preference. We love Maison Grabrielle herbs. Use discount code: HOWTOFEEDALOON for 10% off.

Can I make Sautéed Butternut Squash without pancetta?

Absolutely. Simply omit it for a vegetarian version or substitute with chopped bacon or prosciutto for a similar flavor.

Can I roast instead of sauté Sautéed Butternut Squash?

Yes, roasting is a great alternative. Toss the ingredients (except the cooked pancetta and maple syrup) together and bake at 400°F until tender and caramelized, about 25–30 minutes. Then stir in the pancetta and syrup.

For best texture, make sure the squash cubes are similar in size so they cook evenly.
If using pre-cut squash, pat it dry before cooking to help it caramelize instead of steam.
Add the maple syrup near the end of cooking to prevent it from burning.
Toast the pecans separately for the best crunch and flavor.
This dish can be made ahead and gently reheated before serving — just wait to add the herbs until right before serving for the freshest taste.
For a vegetarian version, simply omit the pancetta and use a touch more butter or olive oil.
To store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat: Warm gently in a skillet over medium heat to maintain texture, or reheat in the oven at 350°F until heated through.