Slow Cooker Butternut Squash
50 Comments Apr 04, 2024
Updated Jun 13, 2024
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This Slow Cooker Butternut Squash recipe takes a classic winter vegetable and turns it into a dish that’s sweet and creamy in texture. This is a good recipe you’ll want to keep on hand and make for any occasion or as a simple dinner side dish.
Butternut squash is not utilized enough! Try this recipe and then also try my whole chicken recipe with butternut squash or my silky slow cooker butternut squash soup recipes.
Table of Contents
Why You Should Cook Butternut Squash in a Crock Pot
Cooking butternut squash in a crock pot not only simplifies the cooking process, but it also allows the flavors to slowly marry together. This crockpot butternut squash recipe combines the sweetness of brown sugar and the warm spices of clove, nutmeg, and cinnamon for a taste that pairs well just about anything you want to cook with it.
I’ve always thought this tasty food didn’t get enough attention, mostly because people aren’t too sure how to cook a whole butternut squash. All the more reason why I suggest you try making squash in the slow cooker next time you’re looking for a delicious side to put with your main dish.
Recipe 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 sweeteness.
- Seasonings: Ground cinnamon, nutmeg, a dash of salt, and a pinch of ground cloves gives the squash an nice warm and earthy flavor.
Step-by-Step Directions
Step One – Peel the squash with a potato peeler. Carefully cut in half length wise, remove the seeds, and then cut into 1-inch cubes on a cutting board.
Step Two – Add the cubed butternut squash to the slow cooker. Cut the cube of butter into slices and place over the squash.
Step Three – In a small bowl combine the brown sugar, cinnamon, nutmeg, cloves, and salt and evenly distribute the mixture over the butternut squash and butter.
Step Four – Cover and cook the squash on HIGH for 3 hours. Do not open the lid during cooking time. Scoop, serve the cooked squash with your favorite main dish, and enjoy!
What to serve with butternut squash:
- Crockpot Brown Sugar Ham or Slow Cooker Turkey Breast
- Slow Cooker Whole Chicken
- Slow Cooker Cranberry Sauce
- Slow Cooker Green Bean Casserole
- Slow Cooker Collard Greens
Additions and Variations
- Consider adding maple syrup or honey for an extra touch of sweetness.
- You can also twist things ups by adding fresh herbs like sage or thyme, or experiment with spices like cayenne pepper or smoked paprika.
- For a creamy finish, try adding coconut milk or sour cream during the last hour of cooking.
- This recipe can also easily be turned into butternut squash soup or made into mashed potatoes.
Recipe FAQs
Store cooked butternut squash in an airtight container in the refrigerator for up to 3-4 days. Reheat leftover butternut squash in the microwave or in a covered dish in the oven until heated through.
Yes, you can freeze cooked butternut squash. Allow it to cool completely, then transfer it to a freezer-safe container or bag and freeze for up to 3 months.
Yes, you can adapt this recipe for the Instant Pot by following the same instructions but using the pressure cook mode instead of the slow cook mode. Cook on high pressure for about 8 minutes, then carefully release the pressure and serve hot. For cooking in the oven, use a baking dish and bake until the roasted butternut squash is soft throughout.
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
- Slow Cooker Rosemary Chicken and Butternut Squash
Slow Cooker Cinnamon Sugar Butternut Squash
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
Sarah’s Notes
- Cut up sweet potatoes can be used in place of the butternut squash if desired.
- Store cooked butternut squash in an airtight container in the refrigerator for up to 3-4 days. Reheat leftover butternut squash in the microwave or in a covered dish in the oven until heated through.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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!
I made this again for Friendsgiving this year and currently have it cooking in the crockpot for our Thanksgiving meal – it’s so good!!! This has become our annual Thanksgiving side, and I make it throughout the cold months for a dinner side. So glad I found this recipe!
I love butternut squash soup, but only if it’s sweet. I usually see it cooked with an apple or a pear. But this recipe looks amazing and I wonder if this would be a great one to use, and then blend up and add a liquid, for a soup?? What do you think?
I 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.
I 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?
I 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.
Could I mix squash with sweet potatoes?