Ingredients for Slow Cooked Sugared Butternut
- 1 medium butternut squash (approximately 2 pounds), peeled, seeded, and cubed
- 2 tablespoons unsalted butter
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup raisins
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How to Make Slow Cooked Sugared Butternut
- Preheat your slow cooker.
- Preheat oven to 400°F (200°C).
- Cut butternut squash in half lengthwise. Remove seeds and stringy fibers.
- Peel the squash halves and cut into 1-inch cubes.
- Melt 2 tablespoons of butter in the slow cooker.
- Add the butternut squash cubes to the slow cooker.
- Sprinkle 1/4 cup packed brown sugar, 1 teaspoon ground cinnamon, and 1/2 cup raisins evenly over the squash.
- Gently toss to coat the squash cubes in the butter, brown sugar, cinnamon, and raisins.
- Cook on low for 6-8 hours, or until the squash is tender and caramelized.
- Serve warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
222g
Fat
74g
Carbs
52g