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Buttercup Squash Saute


Prep time:                            5 minutes

Cooking time:                10 minutes

Yields:                                    4 people



1/2 of baked buttercup squash or other squash 2 cups, chopped
1 onion chopped
1 portobello mushroom, chopped
4 tbsp olive oil, divided
4 cloves garlic chopped
1/2 tsp dried ground sage
pinch of ground nutmeg
2 cups of claytonia you can substitute micro greens, spinach or other leafy green, chopped



Place a skillet over medium heat. Saute onion in 2 tbsp of olive oil until translucent about 3 minutes. Add the portobello mushroom and cook 3 more minutes. Add the squash, garlic, sage, nutmeg and the other 2 tbsp olive oil, cook for 3 minutes. Remove from heat, fold in the claytonia or other delicate leafy green and serve immediately. 


The squash can be cooked up to 2 days before hand. Keep refrigerated and add when needed.
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