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 or my silky butternut squash soup recipes.
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 Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
First Published: 08/01/2016
Updated 10/19/2019
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.
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!