Slow Cooker Butternut Squash
51 Comments Apr 04, 2024
Updated May 27, 2025
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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 tender. This is a good recipe you’ll want to keep on hand and make for any occasion or as a simple dinner side dish.
Making butternut squash in the crockpot takes out the guesswork and saves time. This method softens the squash perfectly while it cooks in butter, brown sugar, and warm spices. If you’ve ever avoided squash because it seemed tricky, this recipe makes it simple—and it goes with just about any main dish.
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.
Key Ingredients
You will need mostly pantry staples. Find the full recipe in the recipe card below the images.
- 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.
How to Make Slow Cooker Butternut Squash
This recipe easily comes together in the slow cooker. Find the full recipe in the recipe card below the images.
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
This sweet and buttery Slow Cooker 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.
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.
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
Slow Cooker Cinnamon Sugar Butternut Squash
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.
Sarah’s Notes
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
Slow Cooker Acorn Squash and Slow Cooker Zucchini are both easy vegetable sides that cook up tender with minimal effort.
For something a little heartier, try Chicken and Butternut Squash in the slow cooker—it’s a filling and flavorful main dish.
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.
Hello. I notice it says a 3 to 4 lb squash. Now how does that convert if I am using frozen cubed squash? thank you. What I have made tastes delicious. I leave it in until it is mushy but that is how I like it and my family likes it.
About 6 cups will work great.
Do you have an instant pot conversion for this recipe?
I do not, I apologize.
Excellent flavors. Three hours in a 1970’s crockpot made the squash mushy so I’ll try two hours next time. Very good recipe!
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!!
Great to hear!
Can frozen squash be used? If so, how does that change the cooking time?
I’m wondering the same thing. Do I cook for four hours then?
Yes, I think four hours will work great, but I personally would check it at three.
I made it once and loved it. I put one in the crockpot today and added walnuts and marshmallows.
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!
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!
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!
What a great recipe, and the result is delicious.
How long would you do this on a low setting on crock pot
I would try 5 hours on low.