Pan-Fried Butternut Squash with Garam Masala

Pan-Fried Butternut Squash is a smart choice. Especially when thinking nutrition butternut squash makes sense over both regular and sweet potatoes.

I don't just enjoy this butternut squash recipe for dinner. It makes a great stand in for home fries at breakfast as well.  Try for yourself.

Sometimes the simplest recipes really shine, and this Pan-Fried Butternut Squash featuring the traditional Garam Masala spice blend* has become one of my favorites. It is a super simple three ingredient recipe, that is very flexible in serving.

I've even served this sauteed Butternut Squash with eggs for breakfast, in place of home fries!

*Garam Masala is a commonly used spice blend in India.  It typically contains: cardamom, pepper, clove and cumin.  Cinnamon, nutmeg and coriander are often also included in the blend.  It is highly fragrant.

Brace yourselves #butternutsquash is my current obsession. It is packed with nutrients and lower in calories than both standard and sweet potatoes. Forget the sugary butter laden #squash of Thanksgiving oil, sea salt and seasoning is all you need.

A photo posted by Robin Gagnon (@momfoodie) on Jul 8, 2016 at 3:13pm PDT

Why Chose Pan-fried Butternut Squash vs. Potatoes?

Potatoes are all well and good, and I do still eat them occasionally, but in the battle butternut squash vs potatoes, when you consider nutrition butternut squash  just makes better sense.

• per 200 grams (roughly a serving) butternut squash has around 90 calories, while potatoes are considerably higher at about 155 calories (sweet potato is also higher)
• both are good sources of potassium, fiber, vitamins C and B-6, as well as magnesium
• butternut squash provides far more vitamin A

Pan-Fried Butternut Squash with Garam Masala

Pan-fried Butternut Squash Recipe with Garam Masala. Also discusses the nutrition benefits of butternut squash over potatoes.

4.41 from 5 votes

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Course: Side Dish

Cuisine: Indian

Prep Time: 5 minutes

Cook Time: 20 minutes

Servings: 4

Calories: 98kcal

Author: Robin Gagnon

Ingredients

• 1 ½ pounds butternut squash, peeled diced
• 2 teaspoon olive oil
• 1 teaspoon garam masala
• to taste sea salt

US Customary - Metric

Instructions

• Place oil in skillet over med-high heat.
• Once oil is hot add the butternut squash, toss and stir to coat in oil. Add the garam masala and a pinch or two of salt. Reduce heat to medium, cover and cook for 12 to 15 minutes*.
• Remove cover. Stir and continue to cook until the cubes are fork tender, but not mushy and edges have started to caramelize.
• Adjust salt to taste and serve.

Notes

*larger cubes take longer

Nutrition

Calories: 98kcal | Carbohydrates: 20g | Protein: 1g | Fat: 2g | Sodium: 6mg | Potassium: 598mg | Fiber: 3g | Sugar: 3g | Vitamin A: 18080IU | Vitamin C: 35.7mg | Calcium: 82mg | Iron: 1.2mg