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Maple-Almond Butternut Squash

 Maple-Almond Butternut Squash
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.
9 ServingsPrep: 30 min. Cook: 5-1/2 hours


  • 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


  • 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.
  • Stir in cream. Cover and cook 30 minutes longer or until heated
  • through. Sprinkle with almonds and cheese. Yield: 9 servings.