Slow Cooker Brown Sugar Butternut Squash Food

SLOW COOKER CINNAMON SUGAR BUTTERNUT SQUASH

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.

SLOW COOKER BROWN SUGAR BUTTERNUT SQUASH

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.

SLOW COOKER BUTTERNUT SQUASH

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.

SLOW-COOKED SUGARED BUTTERNUT

Steps:

• Peel and cut squash in half lengthwise, removing seeds.
• Cut into cubes.
• Melt butter in slow cooker and then add in the pieces of squash.
• Sprinkle brown sugar, cinnamon and raisins over the squash cubes and the butter.
• Mix all ingredients well.
• Cook on Low for 6 hours.

CROCK POT BUTTERNUT SQUASH WITH BROWN SUGAR AND CINNAMON

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.