Slow Cooker Butternut Squash
52 CommentsUpdated Apr 06, 2026
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This Slow Cooker Butternut Squash has amazing buttery, cinnamon-sugar flavors, great as a side dish for a casual dinner or even a holiday!
Making butternut squash in the crockpot takes out the guesswork and saves time. This method softens the squash perfectly while it absorbs all the great tasting sauce! It may be the easiest way to make butternut squash.
Butternut squash is not utilized enough! Try this recipe and then also try my chicken with butternut squash or my silky slow cooker butternut squash soup recipes.
Featured Comment
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!!
– Marie
Key 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 sweetness.
Seasonings: Ground cinnamon, nutmeg, a dash of salt, and a pinch of ground cloves give the squash a nice, warm holiday flavor.
How to Make Slow Cooker Butternut Squash
- Add the squash to the crockpot and scatter butter over the top.
- Sprinkle on the brown sugar and warm spices.
- Cook until tender and perfectly coated in that sweet, buttery sauce.
Cook’s Notes
You can use a larger or smaller squash—just adjust the seasoning and butter slightly.
Be sure to peel the squash completely and cut it into even-sized pieces so it cooks evenly.
Keep the lid on the slow cooker during cooking to trap heat and moisture.
Consider adding maple syrup or honey for an extra touch of sweetness. Or add thyme or rosemary to make the dish more savory.
What to serve with Butternut Squash
This brown sugar butternut squash pairs perfectly with Crockpot Ham or Slow Cooker Turkey Breast for a holiday-style meal.
Serve it alongside a Slow Cooker Whole Chicken for an easy, comforting dinner.
Round out the plate with classic sides like Slow Cooker Cranberry Sauce, Slow Cooker Green Bean Casserole, or Collard Greens—all made in the slow cooker too.
Can I use pre-cut squash?
Whole butternut squash can be hard to peel and cut if you have weaker hands. Yes, you can use bagged, pre-cut butternut squash, fresh or frozen, in this recipe. The cooking time remains the same for frozen.
Can I use savory flavors?
Slow Cooker Butternut Squash Recipe
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.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More squash recipes you’ll love
For something a little heartier, try Chicken and Butternut Squash in the slow cooker—it’s a filling and flavorful main dish.
Slow Cooker Acorn Squash and Slow Cooker Zucchini are both easy vegetable sides that cook up tender with minimal effort.
Slow Cooker Spaghetti Squash works great as a low-carb base for sauces, and Slow Cooker Minestrone Soup is packed with vegetables, beans, and pasta for a comforting meal.
Thanks for your recipes…It is very much appreciated
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!