Slow Cooker Butternut Squash With Brown Sugar

Butternut Squash in the Slow Cooker
Diana Rattray
  • 6 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 6 hrs
  • Yield: 4 servings
Ratings (9)

This easy preparation cooks hands-free in the slow cooker. Cinnamon, brown sugar, and butter flavor the squash. It's cooked with some apple juice or cider. 

Serve the squash pieces as they are or scoop the squash out and mash it. Add a little of the cooking liquid as you mash. You may also put the liquids in a saucepan and cook them down to a syrupy consistency on the stovetop. Drizzle over the cooked squash.

What You'll Need

  • 1 large butternut squash, about 3 to 4 pounds
  • 1 cup apple juice
  • 4 tablespoons butter, melted
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon

How to Make It

  1. Quarter the butternut squash lengthwise, cut stem off, and scoop out seeds. Pour the apple juice into the slow cooker.
  2. Combine the butter, brown sugar, and cinnamon in a cup or small bowl.
  3. Put two of the squash quarters, cut side up, in the slow cooker. Drizzle with about half of the butter-brown sugar mixture.
  4. Place the remaining two squash quarters on the first ones and drizzle with remaining butter-brown sugar mixture.
  1. Cover and cook on LOW for 6 to 8 hours, or until squash is tender.
Nutritional Guidelines (per serving)
Calories 387
Total Fat 12 g
Saturated Fat 7 g
Unsaturated Fat 3 g
Cholesterol 31 mg
Sodium 28 mg
Carbohydrates 74 g
Dietary Fiber 9 g
Protein 5 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)