Slow Cooker Butternut Squash with Apples and Warm Spices

Butternut Squash in the Slow Cooker is a comforting combination of squash, apples, dried cranberries, cinnamon, and nutmeg. Fragrant and simple, it makes a perfect side for holiday meals and busy weeknights.

When oven space is limited, this slow cooker side is ideal. You can prepare it on the countertop while the oven handles the main dishes, leaving you more flexibility during holiday cooking.

Side view of butternut squash garnished with herbs in a white bowl with a burlap cloth on the side. — This recipe pairs well with many mains and adds a nutritious element to your meal.

💚 Why You’ll Love This Recipe

Slow cooker recipes are perfect for easy, hands-off cooking. Add the ingredients to the slow cooker, set the heat, and come back to a flavorful side dish. The aroma of cinnamon, nutmeg, and cranberries as the squash cooks fills the house with holiday scents.

Butternut squash is a seasonal winter squash that is nutritious and satisfying on a chilly night. Using frozen diced squash keeps prep minimal and saves time, though fresh squash works well too.

🥘 Ingredients Needed

Overhead shot of ingredients- dried cranberries, apples, cinnamon, nutmeg, and butternut squash. — Just a few simple ingredients make this an easy side dish.

Butternut squash – fresh or frozen diced
Apples – any variety, cored and cut into bite-size pieces
Dried cranberries – for sweetness and texture
Cinnamon and nutmeg – warm spices to enhance flavor

🔪 Instructions

Overhead view of first process shot- slicing apples into small cubes. — A quick prep of the apples is all that’s needed before the slow cooker does the rest.

Overview of the method — the full recipe card with exact amounts follows below.

Place the butternut squash, apples, dried cranberries, cinnamon, and nutmeg into the slow cooker. If using frozen squash, no need to thaw.
Cook on high for about 90 minutes to 2 hours, stirring occasionally and checking for tenderness.
When the squash is almost tender, switch the cooker to warm to avoid overcooking. Serve when ready; the squash should be fork-tender but not mushy.

Overhead shot of all ingredients layered in the crock pot. — Easy layering means minimal cleanup and a delicious result.

👪 FAQs

Do I use fresh or frozen squash?

Frozen diced butternut squash is convenient and cooks beautifully in the slow cooker. Fresh squash works too if you prefer to peel and dice it.

Should I peel the apples?

Peeling is optional. Leaving the peel on saves time and adds texture; peel only if preferred for texture or presentation.

Is butternut squash healthier than potatoes?

Butternut squash is a good source of vitamins and minerals and generally contains fewer calories and carbohydrates than some potato varieties, making it a nutrient-dense choice.

Can this be made in the oven?

Yes. Toss the ingredients with a tablespoon of olive oil, place in a well-sprayed baking dish, and roast at 350°F for about 45 minutes, stirring once, until tender and slightly caramelized.

How do I know when it’s done?

The squash should be fork-tender but still hold its shape. If it falls apart, it’s overcooked but still tasty.

Overhead shot of slow cooker butternut squash garnished with herbs in a white bowl with a burlap cloth on the side. — Minimal prep time and simple steps make this a go-to side for busy days.

💭 Top Tips

Use frozen diced squash to save time and avoid wrestling with peeling and chopping. If you choose to prep a fresh squash, peel with a sturdy vegetable peeler, remove the stem and seeds, and cut into roughly one-inch cubes for even cooking.

Peel the squash with a potato peeler.
Remove the stem and slice off the bulbous bottom; scoop out seeds and discard or roast them.
Cut the squash into roughly one-inch cubes for even cooking.

An apple slicer can speed up prep for the apples and make coring and slicing quick and uniform.

🥗 Suggested Pairings

This slow cooker butternut squash complements pot roast, roast chicken, baked chicken fried steak, lemon artichoke pasta, or any holiday main. Its sweet-spiced profile balances savory mains and adds a bright seasonal side to the plate.

🥘 More Holiday Side Dishes

Stuffing, roasted potatoes, garlic bread, and roasted vegetables all pair well with this squash. Try a garlic bread or roasted potato medley alongside for a complete holiday spread.

If you enjoy this recipe, consider leaving a rating in the recipe card below to help others find it and to let me know what you think.

📋 Recipe Card

Slow Cooker Butternut Squash and Apples

An easy, fragrant side dish you can make on the countertop when oven space is limited.

Prep Time 5 mins

Cook Time 3 hrs

Servings 8

Ingredients

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

Instructions

Combine 4 cups frozen diced butternut squash, 4 apples (cored and sliced), 1 cup dried cranberries, 1 tablespoon cinnamon, and 1½ teaspoons nutmeg in the slow cooker.
Cook on high for 90 minutes to 2 hours, stirring occasionally and checking for tenderness.
When the squash is nearly tender, switch the slow cooker to warm until ready to serve. Avoid overcooking if you want the pieces to hold their shape.

Nutrition

Nutritional information is an estimate and may vary based on ingredients and preparation.

Did you enjoy this recipe?

Please leave a rating and review to let me know how it turned out. Your feedback helps improve future recipes.

Update Notes: This post was originally published in November 2016 and updated with tips, photos, and a revised recipe in September 2020.

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