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.
Hi all! I just 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.
I have to admit it has been years since I made butternut squash, I even forgot that there isn’t many seeds in a butternut squash. I had bought 2 of these butternut squash, but after I cut up one I had plenty for this recipe.
Butternut squash has such a pretty color!
After cutting up the squash I add butter slices, spices and brown sugar.
After 3 hours of cooking, the squash looks like this below. Tender, sweet and buttery.
Who wouldn’t want a scoop of this? I’m thinking that this would be perfect for thanksgiving instead of the canned candied yams that my husband likes.
Below is the YouTube video of this recipe. Very easy to throw together. You can follow me on YouTube here.
Have a great week! I will be back on Friday with another slow cooker recipe.
- 3-4 pound butternut squash
- ½ cup butter (1 stick)
- ¾ cup packed brown sugar
- 1 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- 1 pinch ground cloves
- 1 dash salt
- Peel the squash, cut into squares and discard seeds.
- Place the squash into the slow cooker. Cut the butter in to 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.
I used my digital 6-quart Crock-Pot for this recipe. Though anything larger than a 5-quart would work fine.
I shared this recipe over at Whatcha Crockin’ Wednesdays.
You may also like: Slow Cooker Green Bean Casserole
jesstorytime (@jesstorytime) says
September 19, 2016 at 12:57 pmYum! Looking forward to trying this!
G says
October 9, 2016 at 10:22 pmI made this tonight minus the clove and it was delicious! Thanks for sharing a great recipe!
Carrie G says
October 22, 2016 at 2:27 pmJust put this is my mini crock pot. Not sure the weight my Squash was
Charleen says
October 25, 2016 at 12:44 pmI made this last night and we both loved it. You can probably cook it in less time.
Traci says
November 5, 2016 at 4:53 pmDo you think you could use sweet potatoes instead of butternut squash?
Sarah Olson says
November 5, 2016 at 7:39 pmI don’t see why not! Sounds great!
Donna says
November 4, 2017 at 10:49 amI’ve made this with carrots and it was good I don’t see why not with sweet potatoes
Cheryl says
November 14, 2016 at 7:43 amHow can I save the flavor and use less sugar? Plan on using ghee(clarified butter) so to serve dairy free for my daughter.
Sarah Olson says
November 15, 2016 at 5:03 pmI 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.
Kim Hatfield says
November 15, 2016 at 4:33 pmI 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.
Sarah Olson says
November 15, 2016 at 4:56 pmHi 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.
Donna says
November 6, 2017 at 8:24 amMade 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
Penny says
February 10, 2018 at 11:15 amWhat 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
Sarah Olson says
February 10, 2018 at 11:24 amI’d serve it with chicken or turkey. Yes, great for thanksgiving.
Jessica says
November 14, 2018 at 6:29 pmIf I doubled the recipe do I need to add more cooking time?
Sarah Olson says
November 15, 2018 at 5:26 amYou may need to do a half hour more.
Anonymous says
November 16, 2018 at 9:01 pmCan I cook this on low for a longer amount of time?
Sarah Olson says
November 17, 2018 at 5:29 pmYes, I think that would work fine.
Kathy Apple says
November 19, 2018 at 3:15 pmCould I mix squash with sweet potatoes?
June says
November 20, 2018 at 12:39 pmI 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?
Sarah Olson says
November 20, 2018 at 4:23 pmI 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.
Amy says
January 2, 2019 at 9:46 amI 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.