Best 5 Crock Pot Butternut Squash With Brown Sugar And Cinnamon Recipes

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Are you looking for a delicious and easy recipe to prepare a comforting dish? If so, look no further than crock pot butternut squash with brown sugar and cinnamon. This delightful dish is a perfect blend of sweet and savory flavors that will tantalize your taste buds. With just a few simple ingredients and minimal effort, you can create a culinary masterpiece that will be sure to impress your family and friends. So gather your ingredients, prepare your crock pot, and let's embark on a culinary journey that will leave you craving for more!

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER BUTTERNUT SQUASH



Slow Cooker Butternut Squash 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

Time 6h15m

Yield 4

Number Of Ingredients 5

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, 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

CROCK POT BUTTERNUT SQUASH WITH BROWN SUGAR AND CINNAMON



Crock Pot Butternut Squash With Brown Sugar and Cinnamon image

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

1 large butternut squash, about 3 to 4 pounds
1 cup apple juice
4 tablespoons butter, melted
1/4 cup brown sugar (packed)
1/2 teaspoon ground 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.

SLOW-COOKED SUGARED BUTTERNUT



Slow-Cooked Sugared Butternut image

Some vegetable dishes, using the right ingredients, can be transformed into a sweet and interesting side dish that has the flavor of a dessert. Butternut squash is naturally sweet that can be made to taste like dessert.

Provided by Miss Annie

Categories     Dessert

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 5

3 large butternut squash
1/2 cup butter
1/2 cup brown sugar
1 tablespoon cinnamon
1 (1 1/2 ounce) box raisins

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.

Nutrition Facts : Calories 805.4, Fat 24.1, SaturatedFat 14.8, Cholesterol 61, Sodium 216.7, Carbohydrate 156.6, Fiber 21.8, Sugar 55.7, Protein 10.9

BUTTERNUT SQUASH SOUP WITH CINNAMON



Butternut Squash Soup with Cinnamon image

The golden color, smooth and creamy texture and wonderful taste of this soup make it a welcome addition to a chilly fall day. It has a slightly tangy flavor from the gingerroot, and the sweet cinnamon really comes through. -Jackie Campbell, Stanhope, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 6h45m

Yield 14 servings (2-1/2 quarts).

Number Of Ingredients 10

1 medium onion, chopped
2 tablespoons butter
1 medium butternut squash (about 4 pounds), peeled and cubed
3 cans (14-1/2 ounces each) vegetable broth
1 tablespoon brown sugar
1 tablespoon minced fresh gingerroot
1 garlic clove, minced
1 cinnamon stick (3 inches)
1 package (8 ounces) cream cheese, softened and cubed
Crystallized ginger, fresh cracked pepper, optional

Steps:

  • In a small skillet, saute onion in butter until tender. Transfer to a 5-or 6-quart slow cooker; add squash. Combine the broth, brown sugar, ginger, garlic and cinnamon; pour over squash. Cover and cook on low until squash is tender, 6-8 hours. , Cool slightly. Discard cinnamon stick. In a blender, process soup in batches until smooth. Return all to slow cooker. Whisk in cream cheese; cover and cook until cheese is melted, about 15 minutes longer. If desired, top with crystallized ginger and fresh cracked pepper.

Nutrition Facts : Calories 135 calories, Fat 7g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 483mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED BUTTERNUT SQUASH WITH BROWN SUGAR



Roasted Butternut Squash with Brown Sugar image

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

8 cups cubed butternut squash (1-inch)
2 tablespoons extra-virgin olive oil
2 tablespoons brown sugar
1 teaspoon Himalayan sea salt
½ teaspoon ground cinnamon
1 pinch cayenne pepper
¼ cup coarsely chopped candied pecans

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

Tips:

  • Choose the right butternut squash: Look for a squash that is firm and has a deep orange color. Avoid any squash that has blemishes or soft spots.
  • Peel and cube the butternut squash: Cut the squash in half lengthwise and scoop out the seeds. Then, use a sharp knife to peel the squash and cut it into 1-inch cubes.
  • Brown the butter: In a large skillet, melt the butter over medium heat. Cook the butter until it turns a light brown color and has a nutty aroma.
  • Add the butternut squash and spices: Add the butternut squash cubes, brown sugar, cinnamon, nutmeg, salt, and pepper to the skillet. Stir to coat the squash in the butter and spices.
  • Transfer the mixture to a slow cooker: Pour the butternut squash mixture into a slow cooker. Add the chicken broth and water, and stir to combine.
  • Cook on low for 6-8 hours: Cover the slow cooker and cook the butternut squash on low for 6-8 hours, or until the squash is tender and can be easily pierced with a fork.
  • Serve: Ladle the butternut squash into bowls and serve immediately. You can garnish the squash with chopped parsley or chives, if desired.

Conclusion:

This Crock-Pot Butternut Squash with Brown Sugar and Cinnamon is an easy and delicious side dish that is perfect for fall and winter meals. The butternut squash is roasted in the slow cooker until it is tender and caramelized, and the brown sugar and cinnamon add a sweet and spicy flavor. This dish is sure to be a hit with your family and friends!

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