Slow roasted butternut squash with brown sugar and fall spices. This is a family recipe that we love and enjoy all season long. No fuss and super easy to make. Don’t let that fool you though, the flavor of this squash is loved by adults and children alike. Sure to be a new favorite at your table.
Ingredients:
1 Good Sized Butternut Squash
½ Cup (1 Stick) of Butter
3/4 Cup Brown Sugar
1 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
1/8 Teaspoon Cloves
½ Teaspoon Salt
Serves about 6 people.
Directions:
1. Peel the squash, and cut it into cubes, and discard the seeds.
2. Line your crock pot with a crock pot liner, or spray with some cooking spray.
3. Put your squash into the crock pot.
4. Cut the butter into slices and place on top of cut squash in the crock pot.
5. In a small bowl, mix together the brown sugar, cinnamon, nutmeg, cloves, and salt until well combined.
6. Sprinkle the sugar mixture evenly over the butter and squash in the crock pot.
7. Cover and cook on high for 3 hours.
8. DO NOT LIFT THE LID DURING THE COOKING TIME. The heat and condensation that builds is what helps to cook and soften the squash.
This recipe and other cookie recipes are available in our 'Fantastic Crockpot Thanksgiving Cookbook' available both in digital format and printed format. For more, click here...
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