• 2 butternut squash, medium, peeled and cut into chunks
  • 1/2 c. sugar
  • 2 Eggs
  • 1/4 c. milk
  • 2 T. butter
  • 1 tsp. vanilla extract
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • Topping
  • 1/2 c. Rice Krispies
  • 1/4 c. brown sugar
  • 1/4 c. pecans, chopped (or other nuts)
  • 2 T> melted butter

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In the fall, I love all the wonderful squash recipes.  Slow Cooker Butternut Squash Casserole is just one of the delicious side dishes. Enjoy!

  1. In a large saucepan cover the prepared butternut squash with water; bring to a boil.
  2. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain.
  3. In a separate bowl, with a hand wand beat squash until smooth.
  4. Mix the following ingredients; sugar, eggs, milk, butter, vanilla, cinnamon, and nutmeg and  beat well into the squash.
  5. Spray the crock of the slow cooker with cooking spray.
  6. Transfer the casserole mixture into a 4-5 quart slow cooker.
  7. Cover.  Cook on Low for 5-1/2 – 7-1/2 hours or on High for 1-3/4 – 2-3/4 hours.

Optional: Sprinkle the topping mix of Rice Krispies, brown sugar, pecans and butter on during the last 30-45 minutes.

NOTE:  Test with a thermometer inserted near the center of the casserole to read 160°.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

Nutrition facts include Topping!

Slow Cooker Butternut Squash Casserole - Nutrition

 

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