Crockpot Butternut Squash
Learn how to make butternut squash in the slow cooker and you might not ever use any other method! Easy and no peeling required!
Servings: 8
Ingredients
- 1 butternut squash (1 pound to 4 pounds)
Instructions
- For easy clean up, line the crockpot with foil (optional).
- Wash the squash and place it in the slow cooker. Cover, and cook for 3 to 4 hours on high, or 6 to 8 hours on low, depending on your schedule (see note).
- Test for doneness by piercing deeply with a fork. If the fork goes in easily and the squash feels tender, it’s ready to eat.
- Carefully remove the squash from the crockpot and, using a large sharp knife, cut it in half lengthwise. I usually let the squash cool somewhat before handling it. Scoop out the seeds and discard them. Scoop out the flesh and enjoy!
Notes
- Cook time: I've found that the size of the squash doesn't really affect the cooking time. Both a 2 pound squash and a 4 pound squash will be very tender in 4 hours on high.
- Yield: How many servings you get depends on the size of the squash you use. The nutrition information is calculated for a 4 lb. squash divided into 8 servings.
- How to use: This cooking method yields a very tender squash. It’s perfect for soups or mashes (sweet or savory).
- Alternative cooking methods: Learn how to cook butternut squash four ways.
Nutrition
Calories: 102kcal | Carbohydrates: 27g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 9mg | Potassium: 798mg | Fiber: 5g | Sugar: 5g | Vitamin A: 24108IU | Vitamin C: 48mg | Calcium: 109mg | Iron: 2mg
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