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The Magical Slow Cooker » Recipes » Side Dishes » Slow Cooker Cinnamon Sugar Butternut Squash

Slow Cooker Cinnamon Sugar Butternut Squash

by Sarah Olson on October 19, 2019 | Updated June 19, 2022 44 Comments

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Collage of butternut squash images with text of what ingredients are.
collage of buttenut squash for pinterest

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.

close up of cooked butternut squash in the slow cooker.

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.

One whole butternut squash on a cutting board.

How to peel and cut butternut squash:

  1. Place the squash on a cutting board that won’t slide around on your counter.
  2. Peel the butternut squash with a potato peeler everywhere.
  3. Cut the butternut squash length-wise.
  4. Then cut into slices, then cubes.
cubed butternut squash on a cutting board.

How to make butternut squash in the slow cooker:

You will need these ingredients:

  • Butternut squash
  • Salted butter
  • Brown sugar
  • Cinnamon
  • Nutmeg
  • Cloves
  • Salt
Cubed butternut squash with butter slices and brown sugar on top in the slow cooker.

Directions:

  1. Add the cubed butternut squash to the slow cooker. Cut the cube of butter into slices and place over the squash.
  2. In a small bowl combine the brown sugar, cinnamon, nutmeg, cloves, and salt. Sprinkle that mixture over the butternut squash and butter.
  3. Place the lid on the slow cooker and cook on high for 3 hours. Resist the urge to open the lid. 
  4. Scoop and serve!
cooked cubed butternut squash with cinnamon on top. in the slow cooker.

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.

close up of cooked cinnamon sugar butternut squash

I’ve found there is little waste to butternut squash after it has been peeled. It is very solid, meaty, and has very few seeds.

What to serve with butternut squash:

  • Holiday Ham or Turkey
  • Whole Chicken
  • Green Bean Casserole
  • Cranberry Sauce
  • Collard Greens

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.

cooked spiced butternut squash in the slow cooker.

Slow Cooker Cinnamon Sugar Butternut Squash

4.98 from 35 votes
Slow cooker butternut squash in a buttery brown sugar and cinnamon sauce.
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Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 8
Calories: 259kcal
Author: Sarah Olson

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
US Customary – Metric

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.
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How to Video:

Recipe Notes:

Cut up sweet potatoes can be used in place of the butternut squash if desired. 
Nutritional values are approximate. If you require a special diet, please use your own calculations. The values below are for 1/8 of the recipe.

Nutrition Information:

Calories: 259kcal | Carbohydrates: 41g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 114mg | Potassium: 626mg | Fiber: 4g | Sugar: 24g | Vitamin A: 18435IU | Vitamin C: 35.7mg | Calcium: 108mg | Iron: 1.4mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

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 with Squash
  • Slow Cooker Rosemary Chicken and Butternut Squash

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    26022 shares
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    Filed Under: Holidays, Side Dishes

    Comments

    1. Mary says

      November 19, 2022 at 7:30 pm

      5 stars
      Excellent flavors. Three hours in a 1970’s crockpot made the squash mushy so I’ll try two hours next time. Very good recipe!

      Reply
    2. Marie Elene says

      November 25, 2021 at 3:46 pm

      5 stars
      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!!

      Reply
      • Sarah Olson says

        November 25, 2021 at 4:29 pm

        Great to hear!

        Reply
    3. Sarah Boyer says

      November 20, 2021 at 6:07 pm

      Can frozen squash be used? If so, how does that change the cooking time?

      Reply
    4. Anonymous says

      October 2, 2021 at 12:22 pm

      5 stars
      I made it once and loved it. I put one in the crockpot today and added walnuts and marshmallows.

      Reply
    5. Sally Fridge says

      February 4, 2021 at 6:24 pm

      4 stars
      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!

      Reply
    6. D Atchison says

      November 27, 2020 at 7:10 am

      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!

      Reply
    7. Carol says

      November 12, 2020 at 5:32 am

      5 stars
      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!

      Reply
    8. Gillian Fairbairn says

      October 25, 2020 at 11:51 am

      What a great recipe, and the result is delicious.

      Reply
      • Elise says

        October 30, 2022 at 3:49 pm

        How long would you do this on a low setting on crock pot

        Reply
        • Sarah Olson says

          October 30, 2022 at 6:44 pm

          I would try 5 hours on low.

    9. Sandy Martinez says

      February 9, 2020 at 4:36 pm

      5 stars
      Awesome recipe, thanks for the inspiration!

      Reply
    10. Denise Darcell Dennis says

      January 10, 2020 at 6:31 pm

      Is there a recipe for vegan style without the sugar or butter(no dairy).
      I’m on a Daniel fast

      Reply
      • Sarah Olson says

        January 11, 2020 at 8:00 am

        You could try vegan butter and skip the sugar.

        Reply
    11. Bea says

      January 10, 2020 at 6:53 am

      Could you add beets to this

      Reply
      • Sarah Olson says

        January 10, 2020 at 8:45 am

        I think they would cook good with the squash!

        Reply
    12. C. Toms says

      December 13, 2019 at 8:16 am

      Could you substitute olive oil for the butter to make the dish vegan? Would it be a 1 to 1 substitute?

      Reply
      • Sarah Olson says

        December 13, 2019 at 10:09 am

        I would do 1/4 cup olive oil and 1/4 cup water. Olive oil can be stronger in flavor.

        Reply
      • Anonymous says

        April 11, 2020 at 6:35 pm

        use crisco vegetable shortening instead of butter and you have it!!

        Reply
    13. Annie says

      December 4, 2019 at 12:52 pm

      5 stars
      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!

      Reply
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