Crock Pot Butternut Squash With Brown Sugar And Cinnamon Food

SLOW COOKER BROWN SUGAR BUTTERNUT SQUASH

Steps:

• Add all the ingredients to the slow cooker and mix. Cook on low for 4 hours.
• Using a potato masher or immersion blender, mash until smooth and creamy.
• Cook the butternut squash whole: Add only the squash to the slow cooker. Cook on low for 6-8 hours or high for 4-5 hours. Once it is tender to the touch, let it cool for at least 10 minutes. Carefully cut in half and remove the seeds. Scoop out the squash with a spoon Add the butter, cinnamon, salt, and pepper.

SLOW COOKER CINNAMON SUGAR BUTTERNUT SQUASH

Steps:

• Peel the squash with a potato peeler. Cut in half length wise, then cut into 1-inch cubes.
• Place the squash into the slow cooker. Cut the butter into slices. Place the butter pats all over the cut squash. In a small bowl mix together the brown sugar, cinnamon, nutmeg, cloves, and salt. Sprinkle this mixture over the squash and butter.
• Cover and cook on HIGH for 3 hours without opening the lid during the cooking time.
• Serve and enjoy.

CROCK POT BUTTERNUT SQUASH WITH BROWN SUGAR AND 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 COOKER BUTTERNUT SQUASH

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.

ROASTED BUTTERNUT SQUASH WITH BROWN SUGAR

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.

SLOW COOKER BUTTERNUT SQUASH SOUP RECIPE BY TASTY

Steps:

• Add the butternut squash, onion, and garlic to a slow cooker. Drizzle with olive oil and add vegetable broth, ginger, cumin, coriander, paprika, cayenne, salt, and pepper.
• Cover and cook on high heat for 4 hours.
• Using a hand blender, blend the ingredients until smooth, or transfer to a standard blender or food processor and carefully puree.
• Add the thyme and coconut milk and blend to incorporate.
• Garnish with pumpkin seeds and chives, if desired.
• Enjoy!