Slow Cooker Butternut Squash
50 Comments Apr 04, 2024
Updated Jun 13, 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.
Table of Contents
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
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
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.
Hello. I notice it says a 3 to 4 lb squash. Now how does that convert if I am using frozen cubed squash? thank you. What I have made tastes delicious. I leave it in until it is mushy but that is how I like it and my family likes it.
About 6 cups will work great.
Do you have an instant pot conversion for this recipe?
I do not, I apologize.
Excellent flavors. Three hours in a 1970’s crockpot made the squash mushy so I’ll try two hours next time. Very good recipe!
Having thanksgiving dinner knew I wanted squash but wanted something different. Tried this recipe, it’s definitely a keeper. The perfect blend of spices and sweetness.
Thank you, got many compliments!!
Great to hear!
Can frozen squash be used? If so, how does that change the cooking time?
I’m wondering the same thing. Do I cook for four hours then?
Yes, I think four hours will work great, but I personally would check it at three.
I made it once and loved it. I put one in the crockpot today and added walnuts and marshmallows.
I like this well enough. Not a big squash lover but hadn’t ever tried butternut and this looked like a recipe that would taste good. Using a peeler to get the peel off was extremely difficult. Also, never having had butternut before I wasn’t sure when peel ended and edible part started. Then, had brilliant (said sarcastically) idea hit-check on web to see what I could come up with and found it was much easier to poke some holes in squash, microwave it for a short time (about 4 or 5 min worked for me) and then take a knife and slice peel off that way. That was so much easier! Followed recipe exactly. Smells from kitchen were so good! Cinnamon just makes everything smell wonderful! Once finished, I ate this with an unstuffed spicy cabbage roll recipe made with spicy pork and it was very complimentary to this with the heat of the main dish set off with the sweetness of the squash recipe. Tastes pretty much like sweet potato to me. I imagine they could be used interchangeably. Thanks for the recipe!
Did you know that you can put the whole butternut squash in the crockpot on top of a bit of aluminum foil and when done it will be scoopable without any peeling or cutting?
Then scoop and flavor and serve,. I put these in the crockpot ahead of time and freeze the luscious result to grab and season for a side dish later on.
I try and do this in the fall when butternut squash is so plentiful.
No more cut fingers!
I just placed my small pumpkins on cutting board and will be roasting many today for freezing. I came across this recipe and I know I can use pumpkin interchangeably with squash. I am thinking that peeling one should be only challenge, but I have that figured out, too. I am so glad to find this recipe and know it will be delicious! Cannot wait!
What a great recipe, and the result is delicious.
How long would you do this on a low setting on crock pot
I would try 5 hours on low.