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+ servings

Sauteed Butternut Squash and Pinata Apples

Course Side Dish
Servings 2
Author Eric Samuelson


  • 1 Pinata apple peeled and cubed
  • 1 small butternut squash peeled and cubed
  • 1 tablespoon butter
  • 1 teaspoon high smoke point cooking oil I used sunflower
  • 1 teaspoon good apple cider vinegar
  • ¼ teaspoon freshly grated nutmeg
  • 1 teaspoon maple syrup
  • kosher salt and freshly ground black pepper to taste


  • Melt the butter along with the oil in a saute pan over medium high heat.
  • Add the squah along with the pepper and salt to taste.
  • Cook the squash for 8 minutes, turning occasionally for even browning.
  • Add the apple and cook for 5 minutes or until the apples have softened.
  • Add the nutmeg,maple syrup, and apple cider vinegar. Stir to combine.
  • Serve hot