Slow Cooker Butternut Squash And Apples Recipes

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SLOW COOKER BUTTERNUT SQUASH AND APPLES



Slow Cooker Butternut Squash and Apples image

No room in your oven? That's no problem with this easy and incredibly tasty side dish!

Provided by Kristin

Categories     Side Dish

Time 3h5m

Number Of Ingredients 5

4 cups frozen diced butternut squash ((one 20 ounce package))
4 apples, cored and sliced into bite-size pieces
1 cup dried cranberries
1 tablespoon cinnamon
1 1/2 tsp nutmeg

Steps:

  • Combine all the ingredients in a slow cooker.
  • 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!)

Nutrition Facts : Calories 140 kcal, Carbohydrate 37 g, Protein 1 g, Sodium 5 mg, Fiber 5 g, Sugar 21 g, ServingSize 1 serving

SAVORY SLOW COOKER SQUASH AND APPLE DISH



Savory Slow Cooker Squash and Apple Dish image

An easy, healthy, savory side to any Christmas or Thanksgiving dinner! Preparing it in a slow cooker keeps you out of the kitchen while everyone is getting their food ready!

Provided by Emmadilemma

Categories     Side Dish     Vegetables     Squash

Time 4h15m

Yield 10

Number Of Ingredients 6

1 (3 pound) butternut squash - peeled, seeded, and cubed
4 apples - peeled, cored and chopped
¾ cup dried cranberries
½ white onion, diced
1 tablespoon ground cinnamon
1 ½ teaspoons ground nutmeg

Steps:

  • Combine the squash, apples, cranberries, onion, cinnamon, and nutmeg in a slow cooker. Cook on HIGH for 4 hours or until the squash is tender and cooked through. Stir occasionally while cooking.

Nutrition Facts : Calories 123.3 calories, Carbohydrate 32.3 g, Fat 0.4 g, Fiber 5.1 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 6.4 mg, Sugar 15 g

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

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

BUTTERNUT SQUASH APPLE BAKE



Butternut Squash Apple Bake image

Even those who aren't fans of squash enjoy this side dish. Sweet slices of butternut squash are topped with apples covered in a cinnamon-sugar glaze for a quick and easy dinner accompaniment. -Ellie Klopping, Toledo, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 6

1 butternut squash (2 pounds), peeled and cut into 1/2-inch slices
3 medium tart apples, peeled and thinly sliced
1/3 cup packed brown sugar
1-1/2 teaspoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350°. Layer squash and apples in a 13x9-in. baking dish coated with cooking spray. Mix brown sugar, flour and cinnamon; sprinkle over top. Drizzle with butter. , Bake, covered, until squash and apples are tender, 45-55 minutes.

Nutrition Facts : Calories 120 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 36mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic exchanges

BAKED BUTTERNUT SQUASH WITH APPLES



Baked Butternut Squash with Apples image

Combine fall flavors--squash, nuts, apples--then bake with sweet maple to bring out wonderful flavor.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 12

Number Of Ingredients 8

2 tablespoons butter or margarine
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 lb butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 5 cups)
2 to 3 large Granny Smith apples, cored, cut into 1/2-inch cubes (4 cups)
1/4 cup real maple or maple-flavored syrup
1 tablespoon balsamic vinegar
1/4 cup chopped pecans, toasted*

Steps:

  • Heat oven to 375°F. Place butter in 13x9-inch (3-quart) glass baking dish; heat in oven 5 to 7 minutes or until melted.
  • Stir cinnamon and nutmeg into melted butter. Add squash; toss to coat. Cover with foil; bake 20 minutes. Meanwhile, in large bowl, mix apples, syrup and vinegar.
  • Pour apple mixture over squash. Cover; bake 10 minutes. Stir; bake 5 to 10 minutes longer or until squash is tender. Stir before serving and sprinkle with pecans.

Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 15 mg, Sugar 11 g, TransFat 0 g

CURRIED BUTTERNUT SQUASH & APPLE SOUP - CROCK POT



Curried Butternut Squash & Apple Soup - Crock Pot image

A Cuisinart slow cooker recipe. Use vegetable stock instead of chicken stock for a vegetarian alternative.

Provided by mermaidmagic

Categories     Lunch/Snacks

Time 6h26m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter
2 cups onions, chopped
1/2 cup celery, thinly sliced
1 tablespoon curry powder
1/2 teaspoon ginger
3 lbs butternut squash, peeled, seeded, and cut into 1 inch cubes (weigh after peeling & seeding)
1 lb apple, peeled, cored &, cut into wedges
1/4 cup white rice
6 cups chicken stock
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper

Steps:

  • In a skillet, melt butter over medium heat.
  • Add onions& celery and cook for 2 to 3 minutes, until the vegetables are translucent.
  • Add curry powder and ginger and cook for 5 to 6 minutes longer over low heat, until veggies are softened and spices are fragrant.
  • Place butternut squash, apples, and rice in slow cooker (in that order).
  • Add veggie mixture from skillet.
  • Add chicken stock, salt and pepper.
  • Cook on high for 1 hour, then reduce to low temperature and cook 5 additional hours.
  • Puree the soup to a completely smooth texture with hand blender or blender.
  • Enjoy!

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