Keto Spiced Butternut Squash Home Fries with Broth
Caramelized butternut squash cubes cooked with sauteed onions, red bell pepper, and warm spices in a savory broth-based skillet. The squash becomes tender and slightly crispy at the edges while absorbing pumpkin pie spice, cayenne, and aromatics. Serve as a vegetable side dish for weeknight dinners, meal prep bowls, or alongside roasted chicken. This version uses broth to steam-cook the squash rather than oil-heavy pan-frying, making it a lighter take on traditional home fries.
Ingredients
Instructions
- 1
Spray skillet with nonstick spray and heat to low
- 2
Add onion and oil, cook and stir until translucent
- 3
Increase heat to medium and add squash, bell pepper, pumpkin pie spice, salt, black pepper, and cayenne
- 4
Cook and stir until squash partially softens
- 5
Increase heat to high, pour in broth, and bring to a boil
- 6
Reduce heat to low and cook and stir until broth evaporates
- 7
Cover and cook until squash is tender
Tips
Cut squash into uniform 1-inch cubes so they cook evenly and reach tenderness at the same time.
Watch the broth carefully in step 6 to prevent scorching; stir frequently once liquid reduces by half.
For crispier edges, skip the final cover step and let the pan sit uncovered 2 minutes after broth evaporates.
Good to Know
Refrigerate in airtight container up to 4 days. Reheat in skillet over medium-low heat with splash of water if needed.
Peel, cube, and chop vegetables up to 1 day ahead. Store separately in containers. Cook fully and refrigerate.
Serve warm as a side with grilled protein or add to grain bowls. Pairs well with roasted chicken, fish, or vegetarian mains.
Common Mistakes
Cut squash unequally to avoid pieces cooking at different rates
Skip stirring during broth reduction to prevent bottom from scorching
Use high heat from the start to avoid mushy texture
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I prepare the squash ahead of time?
Yes. Peel and cube squash up to 1 day in advance and store in an airtight container in the refrigerator. Chop onion and pepper separately. Cook the dish fresh when ready to serve.
What if my squash is still hard after cooking?
Add 2-3 tablespoons broth, cover, and continue cooking 2-3 minutes on low heat. Butternut varies in density; harder specimens need extra time to soften.
Can I freeze leftovers?
Yes, freeze in airtight container up to 3 months. Thaw overnight in refrigerator. Reheat gently on stovetop with splash of water; texture may soften slightly.