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    You are in: Home / Recipes / Sweet Butternut Squash With Apples Recipe
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    Sweet Butternut Squash With Apples

    Sweet Butternut Squash With Apples. Photo by JanuaryBride

    1/1 Photo of Sweet Butternut Squash With Apples

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 10 mins

    10 mins

    5 hrs

    JanuaryBride's Note:

    A great mix of fall flavors and crockpot simple to boot! This makes a fabulous side dish for pork or chicken and the kids will love it. Feel free to sub vegan margarine for the butter and this turns into a great vegan dish!!! This is best served warm, not hot. The cranberries add an amazing tart dimension to this dish and make it quite festive. Perfect for Thanksgiving, as it can cook all morning in the crockpot. . .SO EASY! For those of you who have a Trader Joes, they sell precut butternut squash!

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    Units: US | Metric


    1. 1
      Cut squash in half and remove seeds, soft pulp, and fibers. Then peel the squash and place it cut side down on a cutting board. Cut in half length-wise and then cut into into 1/2-inch slices.
    2. 2
      Peel and core the apples; cut in 1/2-inch slices.
    3. 3
      Combine the cider, marmalade, melted butter, sugar, flour, salt and spice.
    4. 4
      Layer half of the butternut squash in the bottom of the crockpot; top with one half of the apple slices, one half of the pineapple and half of the sugar and spice mixture. Repeat layers.
    5. 5
      Cover and cook on HIGH for 1 hour, then switch to LOW and cook 4 hours longer, or until butternut squash is tender. Add in the cranberries, give it a stir, and turn off the crockpot to let it cool for about 45 minutes.
    6. 6
      Serve with a dollop of whipped cream and some chopped walnuts if you like.

    Ratings & Reviews:

    • on February 01, 2012


      My kitchens culinary editing used 1 small butternut squash (remove seeds and skin, boil 1/2" cubes stovetop for 10 minutes until slightly tender). Remove liquid, stir in (and frequently thereafter) 1/2 cup fat free half & half, 1/4 cup spenda brown sugar, and 1 pealed and 1/2" cubed apple, return to simmer 5 minutes. Peel and cut 1 red pear into 1/2" cubes, cut 1 large seedless orange into 1/2" wedges, 1/3 cup dried cranberries and 1/3 cup spiced rum. I added the (fully ripe) pear, orange, cranberries and rum at one time returned to simmer 1 to 2 minutes, remove and transfer to a bowl. Slap yo' Momma good. Capt'n Morgan will want to trade some rum for this recipe.

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    • on November 25, 2011


      Very good and a great addition to Thanksgiving dinner. I used splenda and skipped and cranberries but otherwise made as directed for a very enjoyable dish. Thanks for sharing!

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    • on November 18, 2010


      I made this for my DH's office Thanksgiving lunch because I figured everyone would be bringing mashed potatoes and green beans. We woke up this morning to the smell of apples, cinnamon and squash cooking away. I taste-tested it and it was delicious!! I hope he has leftovers tonight! It wasn't as sweet as I expected it to be, but that was a good thing! I added the cranberries and whole walnuts to the crock-pot this morning. I didn't try it with whipped cream, but I'm sure that would be delicious! Thanks for posting this. It was easy and tasty!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Sweet Butternut Squash With Apples

    Serving Size: 1 (449 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 365.9
    Calories from Fat 108
    Total Fat 12.0 g
    Saturated Fat 7.4 g
    Cholesterol 30.5 mg
    Sodium 411.8 mg
    Total Carbohydrate 68.6 g
    Dietary Fiber 8.6 g
    Sugars 35.1 g
    Protein 3.6 g

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