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Have you ever wondered How to Cook a Whole Butternut Squash in the Slow Cooker? This is by far the easiest way to cook butternut squash! No need to peel or remove the seeds before cooking.
Wanting to cook a whole butternut squash? Well I’m here to tell you that the slow cooker is the easiest way to cook a whole butternut squash, seeds, skin, and all! What I love about cooking squash in the slow cooker is that it’s super hands off, you don’t have to peel, cut, or remove the seeds first, and the squash comes out super silky smooth and ready to eat or use in other recipes, like this Roasted Butternut Squash Soup. It literally couldn’t be easier.
Table of Contents
Why You’ll Love This Recipe
- Hands-Free Cooking: Using a slow cooker takes all the effort out of roasting butternut squash. Just set it and forget it!
- Healthy and Versatile: Butternut squash is packed with nutrients, and you can use it in soups, salads, or as a side dish.
- Minimal Prep: No need to peel or chop the squash beforehand. The slow cooker makes the process easy and mess-free.
Ingredients
- 1 Medium Butternut Squash
See the recipe card below for full information on ingredients and quantities
How to Cook a Whole Butternut Squash in the Slow Cooker
Step #1. Wash the outside of the squash well and remove the stem, if possible. Place the squash in the slow cooker. (No need to add water.)
Step #3. Let the squash cool enough to handle. Remove from the slow cooker and place on a cutting board.
Step #2. Cook the squash on low for 6-8 hours or high 3-4 hours.
Step #4. Cut the squash in half from blossom end to stem. Use a spoon to remove the seeds and discard. Scoop the flesh out and use or serve as desired.
Recipe FAQs
No, you don’t need to peel the squash beforehand. The skin will soften as it cooks and can be easily removed after it’s done.
The squash is ready when you can easily pierce it with a fork. It should be soft all the way through.
Expert Tips
- Make sure your squash fits comfortably in your slow cooker. If it’s too large, you may need to trim the ends to ensure it fits properly.
- Once the squash is cooked, let it cool slightly before handling it to avoid burning yourself. The skin and seeds will be easier to remove once it’s cooled down.
- When buying butternut squash, be sure to get squash that are firm and blemish-free (no nicks or bruises). It’ll store a few weeks (even months) so feel free to stock up when they go on sale and are in season (late summer-fall).
- I have this simple Hamilton Beach slow cooker and I love it (the lid clamps on and that’s awesome, especially if you take things places like soup to church functions!). If you are in the market, it’s a good one.
How do you use butternut squash cooked in the slow cooker?
- I love butternut squash cooked like this and I’ll often slice the cooked squash in half, remove the seeds, then add a pat of butter in each hollow where the seeds where. I’ll add a sprinkle of salt and pepper or salt and cinnamon to the cut sides of the squash and serve the halves right in the skin. We pass the plate and scoop out the squash we like and spoon a little of the melted butter over our portion.
- I also like to treat the cooked squash like you would mashed potatoes and whip it up well with butter, warm milk, and salt. Mashed butternut squash is delicious.
- I also like to use it like you would pumpkin puree, potatoes, or sweet potatoes (it makes a great topping for Shepherd’s Pie, and you can add smashed squash to your favorite pumpkin waffle recipe in place of the pumpkin). You can also use it in your favorite chili recipes! I love pureed squash in our favorite Instant Pot Vegetarian Chili. So many options!
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Video of how to cook butternut squash in the slow cooker:
How to Cook a Whole Butternut Squash in the Slow Cooker
Ingredients
- 1 medium butternut squash, 3-4 pounds
Instructions
- Prepare you squash by washing off the outside well and breaking of the stem (if you can – the stem isn’t really going to hurt anything). No need to prick the outside, but you can if you like.
- Place the squash in the bottom of the slow cooker. No water needed.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours. Test the doneness of the squash by poking it with a fork. If the fork pierces the butternut squash easily then it’s done.
- Let the squash cool enough to be handled.
- Remove from the slow cooker and place on a cutting board.
- Cut the squash in half from stem top to blossom end. Use a spoon to remove the seeds and discard (or feed to your chickens or roast them up like you do pumpkin seeds).
- Use a spoon to scoop out the soft flesh and use as you like or eat it as is with a little salt, pepper, and butter.
Video
Notes
- When buying butternut squash, be sure to get squash that are firm and blemish-free (no nicks or bruises). It’ll store a few weeks (even months) so feel free to stock up when they go on sale and are in season (late summer-fall).
- There are so many ways to eat and serve this simple roasted butternut squash. I think it’s really pretty to serve the squash right out of the skin with a few fresh herbs and a little butter on top. You can also mash it up with a touch of butter, salt, and brown sugar. Feel free to use it however you would pumpkin puree, potatoes, or sweet potatoes (it makes a great topping for Shepherd’s Pie, and you can add smashed squash to your favorite pumpkin waffle recipe in place of the pumpkin). You can also use it in your favorite soups.
- I have this simple Hamilton Beach slow cooker and I love it.
- If you end up with a squash that is too big for your slow cooker, you can carefully trim the ends to help it fit.
Incredibly easy. The squash turned out creamy and sweet.
I just tried this tonight and it worked great! I had a small butternut squash, and it cooked through and was very easy to peel at about 3 and a half hours on high in my 4 qt crock pot.
I did poke a few slits in it with a knife before cooking, though.
I served it with a little bit of caramel sauce and it was delicious!
Thanks for the great tips.