I read online somewhere that you can cook a whole unpeeled butternut squash in the crockpot, so I gave it a try, and IT WORKED.

I loved cooking butternut squash this way because it was so simple and easy.  I own multiple crockpots so I can cook it as a side dish while I’m making Cranberry Chicken in another crockpot as a main dish.

The squash didn’t turn out quite as sweet as it does when I roast it in the oven, but it’s still delicious and worth the time savings. I almost never use my oven during the week because it takes too long to cook.

Want to give it a try? Here’s what you need to do…

Crockpot Butternut Squash

Yields: 4 servings

Ingredients

• 1 whole butternut squash

Directions

1. Place whole squash in the crockpot. No need to peel, chop, or poke it!
2. Cover and cook on “low” setting in a 6-quart crockpot for 4 hours or until tender. (Note: If you use a large butternut squash it might not fit in a crockpot smaller than 6-quarts.)
3. Cut in half, scoop out seeds, and discard them.
4. Scoop out cooked squash and serve.

We like to top our butternut squash with butter and sprinkles of brown sugar and garlic salt.  YUM.