Crock Pot Butternut Squash
This crock pot butternut squash is a festive, easy holiday side dish. Sweet winter squash gets slow-cooked with fall ingredients like juicy apples, brown sugar, crunchy walnuts, and sage.
Servings: 6 servings
Ingredients
- 2½ pounds butternut squash peeled, cut in half, seeds removed and cut into cubes (about 4 cups of cubed squash)
- 2 large cooking apples cored and cut into cubes
- ⅓ cup raisins or dried cranberries
- ⅓ cup apple juice
- ¼ cup light brown sugar or to taste
- 1 teaspoon ground cinnamon or to taste
- 1 tablespoon chopped fresh sage or 1 teaspoon dried
- ¼ teaspoon ground nutmeg
- salt and freshly ground black pepper to taste
- 2 tablespoons butter cut in several pieces
- ⅓ cup chopped toasted walnuts
Instructions
- Combine the ingredients. Add cubed squash, apples, raisins, apple juice, brown sugar, cinnamon, and nutmeg to the crock pot; mix until combined.
- Add seasonings. Stir in the sage, season with salt and pepper, and dot with butter.
- Cook. Cover and cook for 4 hours on LOW.
- Remove the cover and stir. Transfer to a serving plate and garnish with walnuts, and serve.
Notes
- Use a 4-quart crock pot or larger.
Nutrition
Calories: 187kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 41mg | Potassium: 440mg | Fiber: 4g | Sugar: 13g | Vitamin A: 8195IU | Vitamin C: 19.1mg | Calcium: 55mg | Iron: 1mg
