Slow Cooker Cinnamon Sugar Butternut Squash
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Recipe: #35950
November 10, 2020
Categories: Comfort Food, Side Dishes, Dairy, Vegetables, Squash, North American, Add it in the lunch box, Budget-Friendly, One-Pot Meal, Christmas, Fall/Autumn, Regional Holiday, Sunday Dinner, Thanksgiving, Winter, Weeknight Meals, Slow Cooker, Gluten-Free, No Eggs, Vegetarian, Make it from scratch, Butter/Margarine, Kosher Dairy, All Occasions more
"I like this sweet tasting, yummy smelling side dish."
Ingredients
Nutritional
- Serving Size: 1 (203.6 g)
- Calories 251.6
- Total Fat - 11.7 g
- Saturated Fat - 7.3 g
- Cholesterol - 30.4 mg
- Sodium - 180.7 mg
- Total Carbohydrate - 39 g
- Dietary Fiber - 3.6 g
- Sugars - 22.5 g
- Protein - 1.8 g
- Calcium - 88.9 mg
- Iron - 1.2 mg
- Vitamin C - 35.7 mg
- Thiamin - 0.2 mg
Step 1
Peel and clean the squash, throwing the seeds and the peel away.
Step 2
Cut the squash into squares and put it into the slow cooker. Cut the one stick of butter into slices and place it into the slow cooker on top of the squash.
Step 3
Mix the rest of the ingredients together in a small bowl and sprinkle over the top of everything.
Step 4
Place the lid on and cook on high for 3 hours. Don't open the lid while it's cooking.
Tips & Variations
No special items needed.
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