Maple-Almond Butternut Squash Recipe
Maple-Almond Butternut Squash Recipe photo by Taste of Home
Next Recipe

Maple-Almond Butternut Squash Recipe

Read Reviews
5 1 1
Publisher Photo
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.
Recommended: Baking with Squash
TOTAL TIME: Prep: 20 min. Cook: 5-1/4 hours
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Cook: 5-1/4 hours
MAKES: 10 servings


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

Nutritional Facts

2/3 cup: 270 calories, 16g fat (9g saturated fat), 42mg cholesterol, 357mg sodium, 33g carbohydrate (15g sugars, 7g fiber), 4g protein.


  1. Mix first five ingredients. Place squash in a 4-qt. slow cooker; toss with syrup mixture. Cook, covered, until squash is tender, 5-6 hours.
  2. Stir in cream; cook, covered, on low until heated through, 15-30 minutes. Top with almonds and cheese. Yield: 10 servings.
Originally published as Maple-Almond Butternut Squash in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2012, p68

Reviews for Maple-Almond Butternut Squash

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Caoimheandme User ID: 7378355 186764
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."

Loading Image