Slow Cooker Cinnamon Sugar Butternut Squash
Slow cooker butternut squash in a buttery brown sugar and cinnamon sauce.
Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
- 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 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.
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.
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