Slow Cooker Butternut Squash – no cutting, no peeling. This is quite possibly one of the easiest recipes you will ever prepare.
Easy Slow Cooker Butternut Squash – No Cutting or Peeling
If you dislike cutting and peeling squash as much as I do, today’s post is just for you. How To Prepare Whole Butternut Squash in the Slow Cooker eliminates all the hassle of prepping squash.
If you have 5 minutes, you can do this. Truly, all it takes is 5 minutes of prep!!
No more excuses for not eating your squash. The easy preparation will win you over, too.
With the holidays coming up, you’ll want to keep this recipe handy. In addition to being a tasty side dish, it’s always a good idea to include a couple dishes that don’t compete for limited oven space.
How To Prepare Slow Cooker Butternut Squash
First, select a squash that will fit in your slow cooker (this is really important!). Wash and dry the squash, then wrap it in a double layer of foil. And just like that the prep is done. Easy peasy!
Place the foil-wrapped squash in your slow cooker. Cook on high for 4-5 hours or low for 6-7 hours. The cooking time will depend on the squash size and your slow cooker performance. My slow cooker takes about 4 1/2 hours on high.
Carefully remove the squash from the slow cooker – it’s hot and can be unstable. Alternatively, remove the lid and let the squash cool in the slow cooker.
How To Use Slow Cooker Butternut Squash
Unwrap the cooled squash and cut lengthwise. Remove the seeds and discard. Scrape out the squash with a spoon.
The squash is now ready to use in your favorite recipe or as a side dish.
I like to eat mine with a little bit of honey and a sprinkle of nutmeg or pumpkin pie spice. Yum!
Note: I’ve been cooking my squash this way for many years, but I don’t know the origin of the recipe.
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Blog post was originally published on 1/30/15 and Updated on 11/2/18.
More Slow Cooker Recipes You May Enjoy:
How To Prepare Whole Butternut Squash In The Slow Cooker
- 1 whole butternut squash
- 1 tbsp butter, optional
- 1/2 tsp nutmeg, optional
- Select a squash that will fit in your slow cooker (this is really important!).
- Wash the squash. Wrap in a double layer of foil and place in slow cooker.
- Cook on high for 4-5 hours or low for 6-7 hours. Actual time will vary based on the size of your squash and performance of your slow cooker.
- Test for doneness by inserting a sharp knife into the foil-wrapped squash. The knife should enter the squash without any resistance.
- Be very careful removing the squash from the slow cooker - it's hot & unstable. Place on cutting board, unwrap and discard foil.
- Cut the squash in half lengthwise. Remove the seeds & discard. Scrape out the squash with a spoon.
- Serving suggestion: serve with a little butter and nutmeg for an easy side dish.
- Store cooked squash in a covered container in the refrigerator.
- You can cook the squash without wrapping in foil. I prefer to wrap in foil because it's much easier to remove the cooked squash if it's wrapped.
- Use the cooked squash in your favorite recipes. I like to eat it with a little butter and a sprinkle of nutmeg or pumpkin pie spice.
- All nutritional information is intended for informational purposes only and should be used only as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.