Slow Cooker Butternut Squash With Brown Sugar

Butternut Squash in the Slow Cooker
Diana Rattray
Prep: 15 mins
Cook: 6 hrs
Total: 6 hrs 15 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
387 Calories
12g Fat
74g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 387
% Daily Value*
Total Fat 12g 15%
Saturated Fat 7g 36%
Cholesterol 31mg 10%
Sodium 28mg 1%
Total Carbohydrate 74g 27%
Dietary Fiber 9g 33%
Protein 5g
Calcium 239mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 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

Steps 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.

  5. Cover and cook on LOW for 6 to 8 hours, or until squash is tender.