Easy Pan Roasted Winter Squash

Get oven-roasted flavor and caramelization in less time with pan roasted winter squash — an easy side for fall, winter, or holiday meals.

Course Side dishes

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 115

Extra virgin olive oil
2 pounds (1 kg) winter squash, peeled and cut into ¼-inch (½ cm) thick slices * see note
Salt
Ground black pepper

To a large frying pan, add a thin layer of oil (just to coat the bottom of the pan) over medium heat. When hot add the slices in a single layer (do not overlap). Cook for 5-7 minutes until the first side is brown. Lifting them up and looking. (Don’t add salt as this draws out the moisture and they will not brown).
Once browned on one side, turn and cook for another 3-4 minutes until brown. Season with an even sprinkle of salt and ground black pepper.

Squash loses moisture as it cooks so make the slices thicker than you need