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Maple-Almond Butternut Squash Recipe

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A heartwarming side dish, especially on chilly days, Maple-Almond Butternut Squash is a cinch to prepare, making it a good choice for any weeknight. It’s impressive enough for company, too.
TOTAL TIME: Prep: 30 min. Cook: 5-1/2 hours
MAKES:9 servings
TOTAL TIME: Prep: 30 min. Cook: 5-1/2 hours
MAKES: 9 servings


  • 1 medium butternut squash (about 4 pounds), peeled, seeded and cut into 2-inch cubes
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup butter, melted
  • 1/2 cup maple syrup
  • 1/2 cup heavy whipping cream
  • 1/4 cup sliced almonds
  • 1/4 cup shredded Parmesan cheese


  1. Place squash in a 4-qt. slow cooker. Sprinkle with garlic, salt and pepper. Add butter and maple syrup; stir to coat. Cover and cook on low for 5-6 hours or until squash is tender.
  2. Stir in cream. Cover and cook 30 minutes longer or until heated through. Sprinkle with almonds and cheese. Yield: 9 servings.
Originally published as Maple-Almond Butternut Squash in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2012, p68

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Reviewed Jan. 15, 2014

"Five stars isn't really good enough for this recipe! It is absolutely fabulous. I made it for a group of about 16 men, and everyone was impressed. They all wanted copies of the recipe to take home to their wives. A frequent comment was "I don't like squash, but that is fabulous." I did add some fresh parmesan and sliced almonds to the squash just before I added the cream and a little more on top before serving. This might be too much cheese for some, but I love cheese. I think the recipe would be fine just as written too. Thank you for sharing a great recipe."

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