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Maple-Almond Butternut Squash

A heartwarming side dish, especially on chilly days, this is a cinch to prepare, making it a good choice for any weeknight. It’s impressive enough for company, too. —Judy Lawson, Chelsea, Michigan
  • 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


  • Mix first five ingredients. Place squash in a 4-qt. slow cooker; toss with syrup mixture. Cook, covered, on low until squash is tender, 5-6 hours.
  • Stir in cream; cook, covered, on low until heated through, 15-30 minutes. Top with almonds and cheese.
Nutrition Facts
2/3 cup: 270 calories, 16g fat (9g saturated fat), 42mg cholesterol, 357mg sodium, 33g carbohydrate (15g sugars, 7g fiber), 4g protein.

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