Slow Cooked Sugared Butternut Recipes

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

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, 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

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

Ingredients

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

SLOW COOKER BUTTERNUT SQUASH AND POTATO STEW

Slow Cooker Butternut Squash and Potato Stew image

Days are growing shorter and colder, time to break out the slow cooker and put some of those wonderful fall squash to good use. This stew will make your house smell absolutely wonderful while it's cooking.

Provided by Stephanie

Categories Soups, Stews and Chili Recipes Stews

Time 5h15m

Yield 5

Number Of Ingredients 12

Ingredients

1 red onion
1 medium butternut squash, peeled and cut into 1-inch cubes
2 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes, or more to taste
1 (1 inch) piece fresh ginger, grated
1 teaspoon minced garlic
1 teaspoon chicken bouillon base (such as Better Than Bouillon®), or more to taste
1 teaspoon Chinese five-spice powder
1 teaspoon sea salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon freshly ground black pepper
½ cup uncooked white rice

Steps:

Thinly slice the onion; cut slices into 1-inch pieces. Place into the bottom of a 4- to 6-quart slow cooker with squash and potatoes. Add water to cover the vegetables to a depth of 1 inch. Add ginger, garlic, bouillon, five-spice powder, salt, nutmeg, cloves, and pepper. Stir.
Cover and cook on High for 4 hours, or Low for 8 hours.
Stir in rice and cook on High for 1 additional hour.

Nutrition Facts : Calories 233.3 calories, Carbohydrate 55.9 g, Cholesterol 0.1 mg, Fat 0.7 g, Fiber 6.5 g, Protein 5.2 g, SaturatedFat 0.2 g, Sodium 441.6 mg, Sugar 6.6 g

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