Pan-Seared Butternut Squash with Balsamic & Parmigiano Shards Recipe
This Pan-Seared Butternut Squash recipe features perfectly caramelized cubes of butternut squash enhanced with fragrant fresh sage and thyme, finished with a tangy balsamic vinegar and sweet pomegranate molasses glaze, and topped with savory Parmigiano-Reggiano cheese shards for an elegant and flavorful side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Produce
- 5 fresh sage leaves, sliced into a very thin chiffonade
- Leaves of 4 fresh thyme sprigs
- 1 medium (2 pound) butternut squash, peeled and cut into uniform 3/4-inch cubes, about 5 cups
Oils and Vinegars
- 2 tablespoons vegetable or canola oil
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon pomegranate molasses
Seasonings
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon freshly ground black pepper
Dairy
- Handful of Parmigiano-Reggiano cheese shavings, to serve
Instructions
- Prepare the butternut squash: Peel the butternut squash and cut it into uniform 3/4-inch cubes to ensure even cooking. If using pre-cut squash, make sure you have about 1 1/4 pounds, which is roughly 5 cups.
- Heat the oil and herbs: In a large skillet over medium heat, warm 2 tablespoons of vegetable or canola oil. Add the thinly sliced sage leaves and thyme leaves, allowing their flavors to infuse into the oil for about 1 minute without letting them burn.
- Cook the squash: Add the butternut squash cubes to the skillet. Spread them out in an even layer and let them cook undisturbed for several minutes to develop a golden-brown sear on one side. Then stir occasionally, cooking the squash until tender and caramelized on all sides, about 10 to 15 minutes total.
- Finish with flavorings: Reduce the heat to low and stir in 1 teaspoon of pomegranate molasses, 2 tablespoons of balsamic vinegar, and 2 tablespoons of extra virgin olive oil. Season with 1/2 teaspoon coarse sea salt and 1/4 teaspoon freshly ground black pepper. Toss gently to coat the squash evenly with the glaze.
- Serve with cheese: Transfer the pan-seared squash to a serving dish and garnish with a handful of Parmigiano-Reggiano cheese shavings. Serve warm as a flavorful side dish.
Notes
- For a vegan version, omit the Parmigiano-Reggiano or substitute with a vegan cheese alternative.
- Pomegranate molasses adds a unique sweet and tangy flavor; if unavailable, a small amount of honey or maple syrup can be used as a substitute, though flavor profiles will vary.
- Ensure the butternut squash cubes are cut uniformly for even cooking and caramelization.
- Fresh herbs are preferred for their robust flavor; dried herbs will not provide the same aromatic impact.