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
- 1 whole butternut squash
- Place whole squash in the crockpot. No need to peel, chop, or poke it!
- 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.)
- Cut in half, scoop out seeds, and discard them.
- Scoop out cooked squash and serve.
We like to top our butternut squash with butter and sprinkles of brown sugar and garlic salt. YUM.