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.
Butternut squash is not utilized enough! try this recipe and then also try my whole chicken recipe with butternut squash.
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
Equipment Needed:
- Slow Cooker – 5 quart or larger
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.
How to Video:
Recipe Notes:
Nutrition:
First Published: 08/01/2016
Updated 10/19/2019
Awesome recipe, thanks for the inspiration!
Is there a recipe for vegan style without the sugar or butter(no dairy).
I’m on a Daniel fast
You could try vegan butter and skip the sugar.
Could you add beets to this
I think they would cook good with the squash!
Could you substitute olive oil for the butter to make the dish vegan? Would it be a 1 to 1 substitute?
I would do 1/4 cup olive oil and 1/4 cup water. Olive oil can be stronger in flavor.
use crisco vegetable shortening instead of butter and you have it!!
I plan on making this for a work potluck tomorrow. Would it be ok to cook tonight and then warm up in the crockpot tomorrow before serving around 11AM? Thanks!
I made this again for Friendsgiving this year and currently have it cooking in the crockpot for our Thanksgiving meal – it’s so good!!! This has become our annual Thanksgiving side, and I make it throughout the cold months for a dinner side. So glad I found this recipe!
I love butternut squash soup, but only if it’s sweet. I usually see it cooked with an apple or a pear. But this recipe looks amazing and I wonder if this would be a great one to use, and then blend up and add a liquid, for a soup?? What do you think?
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.
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.
Could I mix squash with sweet potatoes?
Can I cook this on low for a longer amount of time?
Yes, I think that would work fine.
If I doubled the recipe do I need to add more cooking time?
You may need to do a half hour more.
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.
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
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.
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.
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
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.
I made this tonight minus the clove and it was delicious! Thanks for sharing a great recipe!
Yum! Looking forward to trying this!