Slow Cooker Butternut Squash - no cutting, no peeling. This is quite possibly one of the easiest recipes you will ever prepare.
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.