Slow Cooker Butternut Squash
51 Comments Apr 04, 2024
Updated Sep 21, 2024
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This Slow Cooker Butternut Squash recipe takes a classic winter vegetable and turns it into a dish that’s sweet and creamy in texture. This is a good recipe you’ll want to keep on hand and make for any occasion or as a simple dinner side dish.
Butternut squash is not utilized enough! Try this recipe and then also try my whole chicken recipe with butternut squash or my silky slow cooker butternut squash soup recipes.
Why You Should Cook Butternut Squash in a Crock Pot
Cooking butternut squash in a crock pot not only simplifies the cooking process, but it also allows the flavors to slowly marry together. This crockpot butternut squash recipe combines the sweetness of brown sugar and the warm spices of clove, nutmeg, and cinnamon for a taste that pairs well just about anything you want to cook with it.
I’ve always thought this tasty food didn’t get enough attention, mostly because people aren’t too sure how to cook a whole butternut squash. All the more reason why I suggest you try making squash in the slow cooker next time you’re looking for a delicious side to put with your main dish.
Recipe Ingredients
- Butternut Squash: I usually grab one that’s between 3-4 pounds to yield plenty of servings. You’ll cut the entire squash into cubes.
- Butter: You’ll use an entire stick, cubed.
- Brown Sugar: Make sure it’s packed for the right amount of sweeteness.
- Seasonings: Ground cinnamon, nutmeg, a dash of salt, and a pinch of ground cloves gives the squash an nice warm and earthy flavor.
Step-by-Step Directions
Step One – Peel the squash with a potato peeler. Carefully cut in half length wise, remove the seeds, and then cut into 1-inch cubes on a cutting board.
Step Two – Add the cubed butternut squash to the slow cooker. Cut the cube of butter into slices and place over the squash.
Step Three – In a small bowl combine the brown sugar, cinnamon, nutmeg, cloves, and salt and evenly distribute the mixture over the butternut squash and butter.
Step Four – Cover and cook the squash on HIGH for 3 hours. Do not open the lid during cooking time. Scoop, serve the cooked squash with your favorite main dish, and enjoy!
What to serve with butternut squash:
- Crockpot Brown Sugar Ham or Slow Cooker Turkey Breast
- Slow Cooker Whole Chicken
- Slow Cooker Cranberry Sauce
- Slow Cooker Green Bean Casserole
- Slow Cooker Collard Greens
Additions and Variations
- Consider adding maple syrup or honey for an extra touch of sweetness.
- You can also twist things ups by adding fresh herbs like sage or thyme, or experiment with spices like cayenne pepper or smoked paprika.
- For a creamy finish, try adding coconut milk or sour cream during the last hour of cooking.
- This recipe can also easily be turned into butternut squash soup or made into mashed potatoes.
Recipe FAQs
Store cooked butternut squash in an airtight container in the refrigerator for up to 3-4 days. Reheat leftover butternut squash in the microwave or in a covered dish in the oven until heated through.
Yes, you can freeze cooked butternut squash. Allow it to cool completely, then transfer it to a freezer-safe container or bag and freeze for up to 3 months.
Yes, you can adapt this recipe for the Instant Pot by following the same instructions but using the pressure cook mode instead of the slow cook mode. Cook on high pressure for about 8 minutes, then carefully release the pressure and serve hot. For cooking in the oven, use a baking dish and bake until the roasted butternut squash is soft throughout.
More squash recipes you’ll love:
- How to Cook Acorn Squash in the Slow Cooker
- Slow Cooker Spaghetti Squash with Turkey Meat Sauce
- Slow Cooker Minestrone Soup
- Slow Cooker Rosemary Chicken and Butternut Squash
Slow Cooker Cinnamon Sugar Butternut Squash
How to Video
Ingredients
- 3-4 pound butternut squash
- 1/2 cup butter, 1 stick
- 3/4 cup packed brown sugar
- 1 tsp. ground cinnamon
- 1/4 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.
Sarah’s Notes
- Cut up sweet potatoes can be used in place of the butternut squash if desired.
- Store cooked butternut squash in an airtight container in the refrigerator for up to 3-4 days. Reheat leftover butternut squash in the microwave or in a covered dish in the oven until heated through.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
This is delicious! I took it to Thanksgiving dinner last year and it was a hit! I did add a crumbled pecan topping, but cooked that in the oven to get it crispy. I wanted to leave the squash in the crockpot, because you have to fight for oven space to reheat anything at my mom’s. LOL So I cooked it for 2 1/2 hours before I left to go to her house, took the crumble topping in a separate container then sprinkled it on top before I finished cooking the squash in the crockpot the last 30 minutes. It was so good! I had many requests to bring it again this year!