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Slow Cooker Butternut Squash With Brown Sugar and Cinnamon

User Rating 2 Star Rating (1 Review)


Crockpot Butternut Squash

Crockpot Butternut Squash

Diana Rattray
This is a great way to cook delicious butternut squash, and it's so easy to prepare. Use a large, wide round or oval slow cooker for this recipe.


  • 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


Quarter the butternut squash lengthwise, cut stem off, and scoop out seeds. Pour the apple juice into the slow cooker.

Combine the butter, brown sugar, and cinnamon in a cup or small bowl.

Put two of the squash quarters, cut side up, in the slow cooker. Drizzle with about half of the butter-brown sugar mixture. Place the remaining two sqush quarters on the first ones and drizzle with remaining butter-brown sugar mixture. Cover and cook on LOW for 6 to 8 hours, or until squash is tender.
Serves 4.

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User Reviews

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 2 out of 5
Needs some revisions!, Member crafterlady

I LOVE butternut squash with cinnamon and spices. I cut the squash into pieces that were about 2"" x 3"". Ended up with a soupy mess of super sweet squash (say that three times fast). This cooked up WAY, WAY too sweet. I'd cut the sugar and apple juice/cider each by at least 1/2. But I'd try it again...just a lot less sugar and apple juice OR add several apples and use it as a dessert!

6 out of 7 people found this helpful.

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