How to make Butternut Squash in the Slow Cooker
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Learn how to make butternut squash in the slow cooker and you might not ever use any other method! Easy and no peeling required!
Did you know you can make butternut squash in the slow cooker, aka the CrockPot?Picture this scenario: Throw a butternut squash in the slow cooker when you leave for work in the morning. It will literally take you 2 minutes or less. Come home to a perfectly cooked squash.
What can you do with that squash? Scrape the flesh out, mix with a few simple ingredients and enjoy butternut squash soup for dinner. Even easier, mash it for a healthy side dish, savory or sweet mashed squash.
Either way, it doesn’t involve peeling the squash which just might be one of my least favorite kitchen tasks. It’s tedious, sticky, and a bit dangerous!
So do you want to know how to make butternut squash in the slow cooker? It’s ridiculously easy.
How To Make Butternut Squash in the Slow Cooker
- Wash the squash.
- Wrap the whole squash in foil OR line slow cooker with foil for easy clean-up.
- Put the squash in the slow cooker.
- Cook for four to six hours on low, six to eight hours on high.
That’s it! Once the squash is done cooking, all you have to do is slice it open, remove the seeds, and scoop out the flesh.
If you’re looking for different ways to cook squash, check out this comprehensive 23 Winter Squash Recipes and Ultimate Squash Cooking Guide. It’s everything you ever needed to know and more!
How To Use Cooked Squash
- Butternut Squash Mash with Smoked Paprika (just add the smoked paprika & other ingredients to the squash after taking it out of the peel)
- Quinoa, Kale and Bacon Stuffed Butternut Squash (skip step one – use the slow cooker cooked butternut squash instead)
- Make baby food. This is a great way to prep butternut squash for homemade baby food!
- Butternut Squash Bread
- Stir it into your kids’ mac & cheese. They’ll never know.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Ingredients
- 1 butternut squash, washed (make sure it will fit in your slow cooker!)
Instructions
- Wrap whole squash in aluminum foil (or line slow cooker with foil). If the squash is a bit too large to fit, slice off a portion.
- Place the squash in the slow cooker. Cover and cook on high for 4 to 6 hours or low for 6 to 8 hours, or until tender when pierced with a fork.
- Unwrap (carefully), cut in half; scoop out and discard seeds. Then scoop out flesh and enjoy!
Notes
- Serving amounts and nutrition information is dependent on the size of the squash.
- If you prefer, cut the squash in half lengthwise and remove the seeds before you cook it.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Judith says
I was looking for the Delicata squash recipe and will make that tonight .
Next time I will do the squash
Rachel Gurk says
I hope you loved both!
Daryl Miller says
i LOVE THE SLOW COOKER WAY. THE SQUASH IS SO HARD TO PEEL.
Rachel Gurk says
Yes! It definitely makes things easier.
Pat Bessken says
Can parchment paper be used instead of foil?
Rachel Gurk says
Yes, that should work just fine!
Donna says
I have happily stumbled onto your website. I will be doing a butternut squash in the slow cooker. Can you do it in the instant pot? I am assuming so.
Thanks.
Rachel Gurk says
Yes, you can!
Katherine says
Do you put any water or liquid in the crock pot? or just the squash wrapped in foil into the dry crock pot?
Rachel Gurk says
Nope, just dry!
Cathy says
This method was incredibly easy. Â Made early in the day and reheated it for dinner. Â Perfect.
Rachel Gurk says
I’m so glad you liked this method! Thanks for taking the time to come back and leave a comment!