• 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. Peel and cut butternut squash (as pictured) in chunks.
  2. In a large saucepan cover the prepared butternut squash with water; bring to a boil.
  3. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain.
  4. In a separate bowl, with a hand wand beat squash until smooth.
  5. Mix the following ingredients; sugar, eggs, milk, butter, vanilla, cinnamon, and nutmeg and  beat well into the squash.
  6. Spray the crock of the slow cooker with cooking spray.
  7. Transfer the casserole mixture into a 4-5 quart slow cooker.
  8. 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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