I don't know about you, but I hate to cut up butternut squash. To be honest, if I'm going to cook one I either roast it whole in the oven, or buy it already cut up from the produce department at the grocery store (not the cheapest way, but certainly the fastest).
The crock pot method takes easy to a whole new level. I'm not even sure you can call this a recipe since there's just one ingredient and hardly anything to do.
OK, here it is — take a whole butternut squash and put it in the crock pot. Turn it on. Yep, it's that easy.
Once it's cooked, you can use it for anything from mashed squash to soup to baked goods. I like to keep it in the fridge for a quick, hearty side dish. Just slice off or scoop out as much as you need. It's also great for a quick breakfast. Simply heat and top with a fried egg.
- 1 whole butternut squash, washed
- Place whole squash in slow cooker and cook until soft and easily pierced, about 4 to 5 hours on high or 6 to 8 hours on low.
- When cool enough to handle, cut in half and scoop out seeds.
- Side Dishes
- North American
- 1 squash