This recipe is cozy in a bowl. It’s sweet, buttery, and smells like fall gave you a hug. The squash gets super soft, the apples melt into the mix, and the brown sugar and cinnamon caramelize into something seriously crave-worthy. You toss it all in the crockpot and just… walk away. That’s the magic.
Perfect for holiday tables, Sunday dinners, or just when you want something warm and homey.
Why I Love This Recipe
This is one of those recipes that reminds me of holidays at my grandma’s house. The kitchen always smelled like cinnamon and sweet apples. She’d make a big batch of this, and it would sit in the crockpot on warm while everyone came in and out, grabbing a spoonful here and there. It felt like comfort. And I’ve been making it ever since.
- Everything cooks in one pot — zero babysitting
- Naturally sweet without being heavy
- Great as a side or even breakfast with oatmeal
- Smells like pie but way easier
- Feeds a crowd
Servings + Time
Makes: 6 servings
Cook Time: 4 hours (on low) or 2 hours (on high)
Prep Time: 15 minutes
Total Time: 4 hours 15 minutes
What You’ll Need
- 1 medium butternut squash (about 2 ½ to 3 lbs), peeled, seeded, and cubed (about 5 cups)
- 3 large apples (Fuji or Honeycrisp), peeled, cored, and sliced
- ½ cup brown sugar (light or dark)
- 3 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Optional: 2 tablespoons maple syrup for extra richness
Pro Tips
- Use a slow cooker liner for the easiest cleanup ever.
- Cut the squash and apples evenly so everything cooks at the same speed.
- Don’t skip the salt — it brings out all the sweetness!
- For deeper flavor, use dark brown sugar or add a drizzle of maple syrup.
- This makes your house smell amazing — like a natural candle.
Tools You’ll Need
- Slow cooker (4-quart or larger)
- Vegetable peeler
- Sharp knife
- Cutting board
- Mixing bowl
- Measuring spoons and cups
- Spoon or silicone spatula
Substitutions and Variations
- Swap apples for pears if you like
- Use coconut oil instead of butter for dairy-free
- Add chopped pecans or walnuts at the end for crunch
- Sprinkle in a few dried cranberries for a festive twist
Make Ahead Tips
You can peel and cube the butternut squash and apples up to 2 days ahead. Store them in separate airtight containers in the fridge. You can also mix the brown sugar, spices, and butter ahead and keep in the fridge — just give it a quick stir before using.
Step 1: Prep the Butternut Squash and Apples
In a large bowl, add 5 cups of peeled, seeded, and cubed butternut squash and 3 large apples that have been peeled, cored, and sliced into thick chunks.
Step 2: Add the Sugar and Spices
To the bowl, add ½ cup brown sugar, 1 teaspoon ground cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon salt. Stir gently to coat everything.
Step 3: Add Butter and Vanilla
Pour in 3 tablespoons of melted unsalted butter and 1 teaspoon vanilla extract (plus 2 tablespoons maple syrup if using). Stir again until everything is glossy and evenly coated.
Step 4: Load Into Crockpot
Pour everything into a greased slow cooker. Spread out into an even layer.
Step 5: Cook Low and Slow
Set the crockpot to LOW for 4 hours or HIGH for 2 hours. Stir halfway through if you’re nearby. Cook until the squash is fork-tender and everything is caramelized and bubbling.
Step 6: Serve It Up
Spoon into a bowl and serve warm. It’s sweet, soft, and full of warm fall flavor.
Leftovers and Storage
Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stovetop. This also freezes well for up to 2 months — just thaw overnight in the fridge and reheat.
Why This Recipe Works (Quick Science)
The sugar pulls moisture from the squash and apples, creating a natural syrup. Slow cooking gives the sugars and butter time to caramelize slowly, coating everything in a sticky glaze. The salt and spice balance out the sweetness so it’s not overpowering.
Common Mistakes
- Cutting squash too big or too small — Too big and it won’t cook; too small and it turns mushy.
- Not greasing the slow cooker — The sugar can stick and burn around the edges.
- Skipping the salt — It really brings the flavors together and makes the sweetness pop.
- Overcooking — You want soft, not totally mushy. Keep an eye on texture near the end.
What to Serve With
- Roasted chicken or turkey
- Pork chops or pork tenderloin
- A scoop alongside stuffing or wild rice
- Warm bread or cornbread to soak up the syrup
- Greek yogurt or oatmeal for breakfast leftovers
FAQ
Can I use frozen butternut squash?
Yes, just thaw and drain it first. It may cook a little faster, so check early.
Can I cook this on the stovetop?
You can, but it needs more babysitting. Simmer everything covered on low until tender.
Is it super sweet?
It’s gently sweet — like a side dish, not a dessert. But you can adjust sugar or skip the maple syrup if you prefer.
What apples are best?
Go for firmer apples like Fuji, Honeycrisp, or Gala so they don’t turn to mush.