Crock-Pot Butternut Squash
User Reviews
5
3 reviews
Excellent
Crock-Pot Butternut Squash
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This healthy Crock-Pot Butternut Squash is the perfect fall dish, made with a few simple ingredients and minimal effort.
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Ingredients
- 2 pounds butternut squash peeled and cubed
- 3/4 teaspoon kosher salt
- 1 tablespoon olive oil
- black pepper to taste, fresh ground
- brown sugar optional
Instructions
- Place the cubed butternut squash into the slow cooker.
- Season the squash with kosher salt, drizzle with olive oil, and add black pepper to taste. Stir to coat the squash evenly with the seasonings and oil.
- Cover the slow cooker and set it to cook on high for 3 hours or on low for 6 hours, until the squash is tender.
- Once cooked, stir the squash gently and serve as a delicious side dish. For a touch of sweetness, a sprinkle of brown sugar can be added just before serving, if desired.
Nutrition Information
Show Details
Calories
89kcal
(4%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
2g
(10%)
Sodium
297mg
(12%)
Potassium
532mg
(11%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
16072IU
(321%)
Vitamin C
32mg
(36%)
Calcium
73mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 297mg | 12% |
| Potassium | 532mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 16072IU | 321% |
| Vitamin C | 32mg | 36% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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