CUBED BUTTERNUT SQUASH IN CROCKPOT RECIPES

SLOW COOKER BUTTERNUT SQUASH RECIPE | ALLRECIPES

Slow Cooker Butternut Squash Recipe | Allrecipes image

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

Total Time 6 hours 15 minutes

Prep Time 15 minutes

Cook Time 6 hours 0 minutes

Yield 4 servings

Number Of Ingredients 5

Ingredients

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

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, CarbohydrateContent 60.8 g, CholesterolContent 30.5 mg, FatContent 11.9 g, FiberContent 7 g, ProteinContent 3.6 g, SaturatedFatContent 7.4 g, SodiumContent 101.1 mg, SugarContent 27.6 g

BEST EASY CROCK-POT BUTTERNUT SQUASH SOUP RECIPE - HOW TO ...

Best Easy Crock-Pot Butternut Squash Soup Recipe - How to ... image

This is the perfect "set it and forget it" recipe for a busy fall weeknight. Make it the morning, and dinner is practically ready for you when you get home.

Provided by Lauren Miyashiro

Categories healthy vegetarian Thanksgiving soup

Total Time 4 hours 20 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 large butternut squash, peeled and cut into large cubes (about 8 cups)
1 large onion, chopped
1 carrot, peeled and chopped
3 cloves garlic, minced
4 sprigs thyme
1 sprig sage
3 c. low-sodium chicken (or vegetable) broth
Kosher salt
Freshly ground black pepper
Pinch of cayenne
Heavy cream, for serving
Freshly chopped parsley, for garnish

Steps:

In a large slow cooker, combine butternut squash, onion, carrot, garlic, thyme, and sage. Pour in broth and season with salt, pepper, and a pinch of cayenne. Cover and cook until squash is very tender, on low for 8 hours or on high for 4 hours. Remove herb sprigs and use an immersion blender to blend soup until smooth.

Nutrition Facts : Calories 121 calories

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