I’m ready for fall weather with this Slow Cooker Cinnamon Sugar Butternut Squash recipe. This dish is a mix of sweet and buttery perfection.
Hi all! I couldn’t resist sharing this fall side dish with you a little early. With school and cooler weather around the corner, this type of recipe is on my mind. First I can’t wait for summer, then I can’t wait for fall.
How to peel and cut butternut squash:
- Place the squash on a cutting board that won’t slide around on your counter.
- Peel the butternut squash with a potato peeler everywhere.
- Cut the butternut squash length-wise.
- Then cut into slices, then cubes.
How to make butternut squash in the slow cooker:
You will need these ingredients:
- Butternut squash
- Salted butter
- Brown sugar
- Cinnamon
- Nutmeg
- Cloves
- Salt
Directions:
- Add the cubed butternut squash to the slow cooker. Cut the cube of butter into slices and place over the squash.
- In a small bowl combine the brown sugar, cinnamon, nutmeg, cloves, and salt. Sprinkle that mixture over the butternut squash and butter.
- Place the lid on the slow cooker and cook on high for 3 hours. Resist the urge to open the lid.
- Scoop and serve!
Who wouldn’t want a scoop of this? I think that this would be perfect for Thanksgiving instead of the canned candied yams that my husband likes.
I’ve found there is little wast to butternut squash after it has been peeled. It is very solid, meaty and has very little seeds.
What to serve with butternut squash:
When I make butternut squash I usually have a holiday style dinner in mind. Though this dish is simple enough to serve for a weeknight dinner as well.
Slow Cooker Cinnamon Sugar Butternut Squash
Slow cooker butternut squash in a buttery brown sugar and cinnamon sauce.
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 8
Calories 259
Equipment
- Slow Cooker – 5 quart or larger
Ingredients
- 3-4 pound butternut squash
- ½ cup butter 1 stick
- ¾ cup packed brown sugar
- 1 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- 1 pinch ground cloves
- 1 dash salt
Instructions
- Peel the squash with a potato peeler. Cut in half length wise, then cut into 1-inch cubes.
- Place the squash into the slow cooker. Cut the butter into slices. Place the butter pats all over the cut squash. In a small bowl mix together the brown sugar, cinnamon, nutmeg, cloves, and salt. Sprinkle this mixture over the squash and butter.
- Cover and cook on HIGH for 3 hours without opening the lid during the cooking time.
- Serve and enjoy.
Video
Notes
Cut up sweet potatoes can be used in place of the butternut squash if desired.
Nutritional values are approximate. If you require a special diet, please use your own calculations. The values below are for 1/8 of the recipe.
Nutrition
Calories: 259kcal | Carbohydrates: 41g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 114mg | Potassium: 626mg | Fiber: 4g | Sugar: 24g | Vitamin A: 18435IU | Vitamin C: 35.7mg | Calcium: 108mg | Iron: 1.4mg
Yum! Looking forward to trying this!
I made this tonight minus the clove and it was delicious! Thanks for sharing a great recipe!
Just put this is my mini crock pot. Not sure the weight my Squash was
I made this last night and we both loved it. You can probably cook it in less time.
Do you think you could use sweet potatoes instead of butternut squash?
I don’t see why not! Sounds great!
I’ve made this with carrots and it was good I don’t see why not with sweet potatoes
How can I save the flavor and use less sugar? Plan on using ghee(clarified butter) so to serve dairy free for my daughter.
I think it would be fine with less sugar, I would start with a small amount, and you can add more at the end if needed.
I am making this for a potluck at Church tomorrow. I found already cut butternutt squash. How much should I use. Thinking about doubling the recipe.
Hi Kim, I think doubling would work fine. I would make sure to keep the lid on the entire cooking time. Also this recipe doesn’t need to be exact, you can eyeball the ingredients.
Made this I didn’t have nutmeg so I used pumpkin spice and I substituted the brown sugar for coconut sugar and everyone enjoyed it including my kids
What would you serve with this dish??. Is it meant to be a dessert or similar to a sweet potato casserole to be served with Thanksgiving dinner. Thanks
I’d serve it with chicken or turkey. Yes, great for thanksgiving.
If I doubled the recipe do I need to add more cooking time?
You may need to do a half hour more.
Can I cook this on low for a longer amount of time?
Yes, I think that would work fine.
Could I mix squash with sweet potatoes?
I want to make this on Tuesday for Thanksgiving. Think I should cook it or just put the raw ingredients in the crockpot in the fridge?
I would put the raw ingredients in the fridge and cook the day of. Be sure to let the crock pot it on the counter for 15 mins or so before turning on the heat, so the base won’t crack.
I made this for Friendsmas (we each had to bring a dish) and this was so so so simple and easy. All of it got eaten and I got so many compliments on it. Most people thought it was sweet potato, and some were pleasantly surprised having never had butternut squash before. This recipe is definitely going in my meal rotation.