Butternut Squash in theis a delicious mix of squash, cranberries, cinnamon, and nutmeg. It's a fragrant and comforting side dish and pairs well with just about any holiday meal!
Update Notes: This post was originally published in November 2016, but was republished with tips, step by step photos, and a recipe change in September 2020.
❓ Why make this recipe?
Beyond that it's delicious, of course? It's the perfect side dish, especially when oven space is at a premium during the holidays. No room in the oven? No problem! This Butternut Squash in thecan be made right on your countertop, leaving room in the oven for other dishes.
👩🏻🍳 Recipe Back Story
I love slow cooker recipes! They are my favorite, hands down. Just dump a few ingredients in the , turn it on, and come back a while later to something tasty to eat!
This recipe is a perfect for a holiday side dish. Not only is it completely delicious, the cranberries, cinnamon and nutmeg make this winter squash, which means this healthy ingredient is in season as the weather gets colder. This recipe is just perfect for a chilly night!butternut squash so fragrant as it roasts! Your whole house will smell amazing! Plus, butternut squash is a
🥘 Ingredients Needed
- butternut squash - you can use fresh or frozen
- fresh apples - use the variety you prefer
- dried cranberries - adds a little bit of flavor and texture
- cinnamon and nutmeg - for some extra sweetness and bite
Please note: This is an overview of the instructions. You'll find the complete instructions in the recipe card at the bottom of this post.
- Combine all the ingredients in a . No need to thaw frozen squash.
- Cook on high for approximately 2 hours, stirring occasionally.
- Once the squash is nearly tender, change the setting to warm so the squash doesn't overcook.
I like to use frozen diced butternut squash. Butternut squash is tough to peel and slice! Frozen is just as delicious as fresh.
I don’t bother skinning the apples, although you certainly can do that if you have family members who won’t care for the peel on the apples.
Squash is rich in calcium, magnesium and potassium. It has less calories and carbs than a sweet potato!
Of course, you can certainly bake this in the oven.
Be sure to spay the baking dish well with non-stick spray. Add a tablespoon of olive oil to the recipe and mix everything together. Pour into the baking dish and roast in a 350 degree preheated oven for 45 minutes.
The squash will be fork tender.
💭 Top Tips
Frozen squash makes this recipe so much easier! Butternut squash is hard to peel and slice. In addition, using frozen cuts down the prep time to next to nothing. However if you do need to peel and slice a squash, here are easy directions.
- Peel the butternut squash using a potato peeler.
- Remove the stem at the top.
- Slice off the "bell" on the bottom of the squash, cut it in half. Scoop out the seeds and discard (or save to roast the seeds!) Chop into one inch cubes.
- Cut the top half of the squash into one inch slices and also into cubes.
You can save time on the apples when you use an apple slicer. You can get one for less than 10 bucks, and it makes cutting the apples so much easier!
🥗 Suggested Pairings
🥘 More Holiday Side Dishes
Stuffing, potatoes, veggies, rolls – here are some of my favorites. Just scroll down to drool over all of them with me!
📋 Recipe Card
Slow Cooker Butternut Squash and Apples
- Combine all the ingredients in a slow cooker.4 cups frozen diced butternut squash, 4 apples, cored and sliced into bite-size pieces, 1 cup dried cranberries, 1 tablespoon cinnamon, 1 1/2 tsp nutmeg
- Cook on high for approximately 90 minutes - 2 hours, stirring occasionally and checking the squash for tenderness.
- Once the squash is just about tender, switch to warm until it is time to serve. Don't overcook or your squash will turn to mush (it will still be tasty, though!)
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