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 just 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.
I have to admit it has been years since I made butternut squash, I even forgot that there isn’t many seeds in a butternut squash. I had bought 2 of these butternut squash, but after I cut up one I had plenty for this recipe.
Butternut squash has such a pretty color!
After cutting up the squash I add butter slices, spices and brown sugar.
After 3 hours of cooking, the squash looks like this below. Tender, sweet and buttery.
Who wouldn’t want a scoop of this? I’m thinking that this would be perfect for thanksgiving instead of the canned candied yams that my husband likes.
Below is the YouTube video of this recipe. Very easy to throw together. You can follow me on YouTube here.
Have a great week! I will be back on Friday with another slow cooker recipe.
- 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
- Peel the squash, cut into squares and discard seeds.
- Place the squash into the slow cooker. Cut the butter in to 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.
I used my digital 6-quart Crock-Pot for this recipe. Though anything larger than a 5-quart would work fine.
I shared this recipe over at Whatcha Crockin’ Wednesdays.
You may also like: Slow Cooker Green Bean Casserole
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.