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Slow Cooker Butternut Squash

I couldn't find a good recipe for slow cooked squash online, so I just made one myself!
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1654.2 kcal

Equipment

  • 1 Slow Cooker
  • 1 Vegetable Peeler
  • 1 Large Chef's Knife
  • 1 Cutting Board
  • 1 Whisk

Ingredients
  

Main

  • 1 3 pound butternut squash - peeled, seeded, and cut into cubes
  • 1 cup apple juice
  • ¼ cup butter melted
  • ¼ cup firmly packed brown sugar
  • ½ teaspoon ground cinnamon Optional

Instructions
 

  • Combine butternut squash and apple juice in a slow cooker. Whisk butter, brown sugar, and cinnamon together in a bowl; drizzle over butternut squash.
  • Cook on Low for 6 to 8 hours.

Notes

For enhanced depth of flavor, consider briefly roasting the cubed butternut squash with a touch of olive oil before adding it to the slow cooker; this caramelizes the sugars. A pinch of sea salt will balance the sweetness beautifully, and a hint of freshly grated nutmeg or ground ginger can elevate the spice profile. To add richness and a nutty aroma, brown the butter slightly before whisking it with the brown sugar and cinnamon. For a refined presentation, a sprinkle of toasted pecans or a swirl of crème fraîche at service can add textural contrast and a luxurious finish. Ensure the squash is cut into uniform cubes for even cooking.