Slow Cooker Brussels Sprouts with Butternut Squash
When the slow cooker hums, the air fills with the earthy scent of Brussels sprouts and the sweet perfume of butternut squash, promising a cozy, wholesome dinner.
I still remember the crisp autumn afternoon in my grandma’s kitchen, 2019, when I first tossed fresh sprouts and a diced orange‑gold squash into her old crockpot.
That first bite revealed a perfect balance of caramelized nuttiness and silky sweetness, and this Slow Cooker Brussels Sprouts with Butternut Squash quickly became a cherished family favorite.
Why You’ll Love This Slow Cooker Brussels Sprouts with Butternut Squash
- Bright green leaves turn tender‑crisp, while squash turns buttery amber.
- Savory, slightly sweet, with a hint of toasted garlic and thyme.
- Ready in just 6‑8 hours on low.
- Set‑and‑forget simplicity makes it foolproof for busy nights.
- Perfect for a cozy family dinner or a potluck side.
Ingredients You’ll Need
- 1 lb Brussels sprouts, trimmed and halved
- 2 cups butternut squash, cubed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp smoked paprika
- Salt and pepper to taste
The Brussels sprouts bring a satisfying bite, while the butternut squash adds a velvety, caramel‑kissed sweetness that ties the dish together.
Expert Tips for the Best Slow Cooker Brussels Sprouts with Butternut Squash
- Trim stems and halve sprouts to ensure even cooking and caramelization.
- Avoid overcrowding; if too packed, steam instead of brown—stir halfway.
- Add a splash of maple syrup for a deeper glaze.
- Sprouts are done when the outer leaves are golden and the centers are tender.
- Prep ingredients night before and store in the fridge; just dump in the morning.
Variations and Substitutions
Swap the butternut for sweet potatoes for extra earthiness, add chickpeas for protein, or finish with a drizzle of smoked paprika oil for a bold twist.
How to Store and Reheat
Cool to room temperature, then refrigerate in an airtight container for up to 4 days; reheat gently on the stovetop or in the microwave. Freeze portions for up to 2 months—thaw overnight and warm.
Frequently Asked Questions
Can I use frozen Brussels sprouts?
Yes, just thaw them first and pat dry; they’ll still turn nicely caramelized.
What if I don’t have a slow cooker?
Use a low‑heat oven (275°F) in a covered Dutch oven for 2‑2.5 hours, stirring once.
How long can I keep leftovers?
Stored properly, they stay fresh for 4 days in the fridge or 2 months frozen.
I can’t wait for you to try this comforting, veggie‑packed dish. Warm your kitchen and your heart—let’s make it together!
Slow Cooker Brussels Sprouts with Butternut Squash
🧂 Ingredients
👩🍳 Instructions
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1Heat olive oil in a skillet over medium heat and sauté onion and garlic until fragrant. Add Brussels sprouts and butternut squash, stir to coat with oil and spices. Transfer mixture to slow cooker. Pour vegetable broth and balsamic vinegar over the vegetables. Season with salt, pepper, and smoked paprika. Cover and cook on low for 6 hours or on high for 3-4 hours until vegetables are tender. Serve hot.
