SLOW COOKER BROWN SUGAR BUTTERNUT SQUASH
Slow Cooker Brown Sugar Butternut Squash is the easiest way to make creamy, delicious mashed butternut squash without roasting or boiling.
Provided by Kristen McCaffrey
Categories Side Dish
Time 4h15m
Yield 8
Number Of Ingredients 5
Steps:
- Add all the ingredients to the slow cooker and mix. Cook on low for 4 hours.
- Using a potato masher or immersion blender, mash until smooth and creamy.
- Cook the butternut squash whole: Add only the squash to the slow cooker. Cook on low for 6-8 hours or high for 4-5 hours. Once it is tender to the touch, let it cool for at least 10 minutes. Carefully cut in half and remove the seeds. Scoop out the squash with a spoon Add the butter, cinnamon, salt, and pepper.
Nutrition Facts : ServingSize 1/2 cup, Calories 154 cal, Carbohydrate 34 g, Fat 3 g, Protein 2 g, Fiber 5 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 11 mg, Sugar 12 g
SLOW COOKER CINNAMON SUGAR BUTTERNUT SQUASH
Slow cooker butternut squash in a buttery brown sugar and cinnamon sauce.
Provided by Sarah Olson
Categories Side Dish
Time 3h20m
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 259 kcal, Carbohydrate 41 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 114 mg, Fiber 4 g, Sugar 24 g, ServingSize 1 serving
CROCK POT BUTTERNUT SQUASH WITH BROWN SUGAR AND CINNAMON
I found this recipe in a cook book that I bought from the local high school marching band booster club. This is a great way to cook butternut squash, and it's very easy to make. Use a large, wide round or oval crock pot for best results.
Provided by Eclipsante
Categories Vegetable
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 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 squash 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.
SLOW COOKER BUTTERNUT SQUASH
I couldn't find a good recipe for slow cooked squash online, so I just made one myself!
Provided by Sockbum
Categories Side Dish Vegetables Squash
Time 6h15m
Yield 4
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 337 calories, Carbohydrate 60.8 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 7 g, Protein 3.6 g, SaturatedFat 7.4 g, Sodium 101.1 mg, Sugar 27.6 g
ROASTED BUTTERNUT SQUASH WITH BROWN SUGAR
This sweet, savory, and simple recipe for roasted butternut with brown sugar makes a wonderful side dish for your holiday or everyday table.
Provided by M.Perry
Categories Side Dish Vegetables Squash
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
- Combine squash, olive oil, brown sugar, sea salt, cinnamon, and cayenne pepper in a large bowl; toss until squash is evenly coated. Spread squash in an even layer onto the prepared baking sheet.
- Roast in the preheated oven, turning midway through, until edges are lightly browned and centers are tender, 40 to 45 minutes. Transfer to a serving dish and garnish with nuts.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 28.6 g, Fat 6.3 g, Fiber 4.5 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 333.7 mg, Sugar 9.4 g
SLOW COOKER BUTTERNUT SQUASH SOUP RECIPE BY TASTY
Here's what you need: medium butternut squash, medium yellow onion, garlic, olive oil, vegetable broth, ground ginger, ground cumin, ground coriander, paprika, cayenne pepper, sea salt, black pepper, fresh thyme, coconut milk, pumpkin seed, fresh chive
Provided by Mel Boyajian
Categories Lunch
Yield 6 servings
Number Of Ingredients 16
Steps:
- Add the butternut squash, onion, and garlic to a slow cooker. Drizzle with olive oil and add vegetable broth, ginger, cumin, coriander, paprika, cayenne, salt, and pepper.
- Cover and cook on high heat for 4 hours.
- Using a hand blender, blend the ingredients until smooth, or transfer to a standard blender or food processor and carefully puree.
- Add the thyme and coconut milk and blend to incorporate.
- Garnish with pumpkin seeds and chives, if desired.
- Enjoy!
Nutrition Facts : Calories 544 calories, Carbohydrate 47 grams, Fat 37 grams, Fiber 3 grams, Protein 2 grams, Sugar 12 grams
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