It doesn’t get any easier than this slow-cooker method to make this fall Butternut Squash Puree classic, using butternut squash, butter, light brown sugar, water, and ground cinnamon. This creamy Butternut Squash Puree recipe is a delicious side dish that takes about 4 hours to prepare and can serve up to 8 people.

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Slow Cooker Butternut Squash Puree Ingredients

• 1 butternut squash (about 3 pounds or 1365 g)
• Salt, to taste
• Black pepper, to taste
• 1/2 cup (120 ml) water
• 1/2 cup (115 g) light brown sugar
• 1 teaspoon (2.3 g) ground cinnamon
• 3 tablespoons (42 g) unsalted butter

How To Make Butternut Squash Puree In Slow Cooker

1. Prepare the Squash: Start by peeling the butternut squash using a sharp vegetable peeler. Then, use a sturdy chef’s knife to slice the squash half lengthwise. Scoop out the seeds and stringy pulp from the cavity with a heavy spoon. Cut the peeled squash into chunks about 2 to 3 inches (5 to 7.5 cm) in size.
2. Load the Slow Cooker: Place the chunks of squash in the slow cooker. Sprinkle the squash evenly with a pinch of salt and a little black pepper for seasoning. Pour in the water to prevent sticking, and then sprinkle the light brown sugar and ground cinnamon over the top.
3. Cook the Squash: Cover the slow cooker with its lid. Set it to cook on low heat for 4 to 5 hours or on high heat for about 2 hours, depending on your preference. You’ll know the squash is done when it becomes fork-tender and soft enough to mash easily.
4. Add the Butter: Once the squash is tender, add in the unsalted butter. Allow it to melt, and then use a potato masher or the back of a spoon to mash the squash until smooth and creamy.
5. Serve and Enjoy: The puree is ready to serve once it’s mashed to your liking. Taste and adjust the seasoning with a little more salt or pepper if needed. This dish yields around 6 to 8 servings, perfect for a cozy side dish.

Recipe Tips

• Add a touch of spice: If you want to enhance the flavor, try adding a pinch of nutmeg or a dash of ground ginger to the puree for a warm and comforting taste.
• Make it vegan-friendly: Substitute the butter with a plant-based alternative, like coconut oil or vegan butter, to create a delicious vegan butternut squash puree without losing that creamy texture.
• Texture preferences matter: If you prefer a smoother consistency, use an immersion blender to puree the squash instead of a potato masher. This will give you a silky and more polished finish.
• Play with sweetness levels: For those who prefer a less sweet dish, reduce the amount of light brown sugar to half. Alternatively, add a tablespoon of maple syrup for a natural sweetness.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• Slow Cooker Perfect Pumpkin Puree
• Slow Cooker Pumpkin Pie Pudding
• Delicata Squash and Pear Soup In Slow Cooker