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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.



















Can I cook this on low for a longer amount of time?
Yes, I think that would work fine.
If I doubled the recipe do I need to add more cooking time?
You may need to do a half hour more.
What 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
I’d serve it with chicken or turkey. Yes, great for thanksgiving.
Made 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
I 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.
Hi 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.
How can I save the flavor and use less sugar? Plan on using ghee(clarified butter) so to serve dairy free for my daughter.
I 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.
Do you think you could use sweet potatoes instead of butternut squash?
I don’t see why not! Sounds great!
I’ve made this with carrots and it was good I don’t see why not with sweet potatoes
Just put this is my mini crock pot. Not sure the weight my Squash was
I made this last night and we both loved it. You can probably cook it in less time.
I made this tonight minus the clove and it was delicious! Thanks for sharing a great recipe!
Yum! Looking forward to trying this!