Butternut squash can be so hard to slice and cook which is why this super easy method using the slow-cooker is the best! Never worry that you’re going to break your knife on one of these sweet, delicious beauties again.
I’m immediately hooked by any cooking method that saves me time and effort. Which is probably why I’ve recently declared the slow-cooker to be my new favorite kitchen tool. I realize I’m a little late to the party. Some of you have been slow-cooker geniuses for decades, and I’m only now finding out how many ways there are to use it. The thousands (millions?) of ways to use the slow-cooker continue to amaze me, and I want to try them all.
But the photos on Pinterest of people putting whole squash in their slow-cooker had me at hello. I could eat butternut squash every night of the week this time of year, but hacking those things into cubes should be an Olympic event. Miraculously though, after 3 hours in the slow cooker, there’s no hacking necessary. The tender filling comes out with a spoon in a matter of minutes.
Toss it in the food processor or blender and whir it with a bit of stock to form the creamiest, sweetest, and dare I say prettiest (look at that orange color!) sauce that has a million uses in my kitchen. It’s one of the few things that my girls will devour right now. (Molly and Clara are dabbling in that toddler phase where vegetables are the enemy.) I don’t even need to tell you that butternut squash sauce makes the best fake-out mac and cheese ever. Here are two of my favorite recipes that would love to be tossed in this sauce.
Stovetop Mac and Cheese with Squash and Chorizo
Creamy Sweet Potato Pasta Bake (sub squash puree instead of the sweet potato mix)
But I’ve got a new tasty recipe that uses this sauce coming your way tomorrow. (Hint: It involves shells…and cheese.)
- 3 lb Butternut Squash
- ½ cup Stock, vegetable or chicken
- Pierce the squash a few times with a knife. Place it in the bowl of a slow-cooker and cook until very tender, on high for 3-4 hours or low for 6-7 hours. (Don't worry about letting it cook for longer - it will just continue to get more tender.)
- Use oven mitts to remove squash from the slow-cooker and slice in half to expedite the cooling process. When cool enough to handle, use a spoon to scoop out and remove the seeds. Scoop remaining filling into a food processor or blender. (Note: The squash will be so tender that you can also blend it with a fork for a slightly less smooth sauce.) Add stock and blend until very smooth. Taste and season with a bit of salt if needed.
- Will keep in the fridge for up to a week or freeze for up to 4 months.
On my lunch break yesterday, I braved the crowds to check out the parade through downtown Kansas City for our very own World Series Champion Royals.
And was reminded that I’m too short to attend parades.
Wonderful idea! I can’t wait to try this. Do you not add any liquid to the slow cooker?
Hi Dee. No need to add any liquid to the slow cooker. The squash will release a bit of liquid as it cooks, but there’s no need to add any beforehand. It roasts just like it would in the oven, but much more slowly resulting in a very even cook and super tender squash. Hope you enjoy it!
I tried it and it worked wonderfully! So so good – and easy. Using this method from now on. Thanks for the idea.
Awesome Idea!!! I will Also Try….
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