Description
Crockpot Butternut Squash is a comforting dish that envelops you in warm, earthy aromas while offering a creamy, velvety texture. This easy-to-make recipe combines the natural sweetness of butternut squash with savory undertones from onions and garlic, creating a flavor experience that’s perfect for chilly evenings or gatherings. Enjoy it as a side or a main dish, and savor the delightful memories it brings.
Ingredients
Scale
- 4 cups butternut squash, cubed
- 1 medium sweet yellow onion, chopped
- 4 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 1 can (13.5 oz) coconut milk
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
- 2 tsp olive oil
Instructions
- Prepare your ingredients by peeling and cubing the butternut squash into uniform pieces.
- In a skillet over medium heat, drizzle olive oil and sauté chopped onions until translucent. Add minced garlic and cook until fragrant (about 1 minute).
- Transfer the sautéed mixture to the crockpot. Add cubed butternut squash, vegetable broth, coconut milk, cinnamon, salt, and pepper.
- Stir well to combine all ingredients.
- Cook on low for 6-8 hours or high for 3-4 hours until the squash is fork-tender.
- Blend for a smooth texture or mash for a chunkier consistency before serving.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Side/Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg