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Slow Cooker Butternut Squash Casserole

from Tiffany at eatathomecooks.com
Prep Time20 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 50 mins
Servings: 3 to 4
Calories: 602kcal

Ingredients

For the casserole:

  • 1 butternut squash
  • ¼ cup sugar
  • 1 egg
  • 2 Tbs. milk
  • 1 Tbs. butter
  • ½ tsp. vanilla
  • ⅛ tsp. cinnamon
  • ⅛ tsp. nutmeg
  • ⅛ tsp. salt
  • ½ cup fresh cranberries coarsely chopped

For the topping:

  • 2½ Tbs. butter melted
  • ⅓ cup brown sugar
  • ⅓ cup unbleached all-purpose flour
  • ½ cup pecan pieces

Instructions

For the squash:

  • Cut each squash in half lengthwise and scoop out seeds.
  • Place face down in baking pan and add several cups of water to keep squash from drying out.
  • Bake at 350° for 1½ hours or till soft.
  • Cool squash and then use a spoon to scrape squash from skin.

For the casserole:

  • Place the squash in a large mixing bowl.
  • Add the remaining ingredients, except the cranberries and topping ingredients.
  • Mix with an electric mixer until well combined.
  • Fold in cranberries.

For the topping:

  • Spoon casserole into greased slow cooker crock.
  • Stir topping ingredients together in a medium-sized bowl. The consistency will be like wet sand.
  • Sprinkle on top of casserole.
  • Cook on low for 4-5 hours.

Nutrition

Calories: 602kcal | Carbohydrates: 86g | Protein: 8g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 91mg | Sodium: 239mg | Potassium: 1049mg | Fiber: 8g | Sugar: 48g | Vitamin A: 27062IU | Vitamin C: 55mg | Calcium: 173mg | Iron: 3mg