How to cook a whole butternut squash in the slow cooker – the easiest way to cook one! No need to peel or remove the seeds before cooking.
- 1 medium butternut squash (3–4 pounds)
- 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.
- 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.
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: American
Keywords: how to cook whole butternut squash in slow cooker, how to cook butternut squash, butternut squash recipe