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Butternut Squash in the Slow Cooker
Learn how to make butternut squash in the slow cooker and you might not ever use any other method! Easy and no peeling required!
Prep Time
5
minutes
minutes
Cook Time
4
hours
hours
Total Time
4
hours
hours
5
minutes
minutes
Servings
8
servings
Calories
42
kcal
Author
Rachel Gurk
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
Calories:
42
kcal
|
Carbohydrates:
11
g
|
Protein:
1
g
|
Fat:
0.1
g
|
Saturated Fat:
0.02
g
|
Polyunsaturated Fat:
0.04
g
|
Monounsaturated Fat:
0.01
g
|
Sodium:
4
mg
|
Potassium:
330
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
9966
IU
|
Vitamin C:
20
mg
|
Calcium:
45
mg
|
Iron:
1
mg