• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact
    • Subscribe
  • Recipes
    • Easy Dinners
    • Dessert
    • Breakfast and Brunch
    • Thai
    • Gluten-free
    • Vegetarian

Inquiring Chef

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Easy Dinners
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home > Recipes > Sauces and Dressings

    Best {and Easiest} Butternut Squash Sauce

    Published: Nov 4, 2015 · Modified: May 11, 2022 · by Jess Smith · Jump to Recipe · 4 Comments · This post may contain affiliate links.

    Butternut Squash Sauce in a small white bowl
    butternut squash in the food processor
    butternut squash sauce

    Butternut squash can be so hard to slice and cook which is why this super easy method using the slow-cooker is the best!

    a raw butternut squash in the bowl of a slow cooker

    Never worry that you're going to break your knife on one of these sweet, delicious beauties again. 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!) butternut squash sauce that has a million uses in my kitchen.

    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.

    Butternut Squash Sauce in the food processor

    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.

    Butternut Squash Sauce in a white bowl

    This sauce is 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 a few of my favorite recipes that would love to be tossed in this sauce.

    Stovetop Mac and Cheese with Squash and Chorizo

    Mac and Cheese with Squash and Chorizo

    Creamy Sweet Potato Pasta Bake (sub squash puree instead of the sweet potato mix)

    And Sausage and Chard Stuffed Shells with Butternut Squash

    stuffed shells in a cast iron skillet

    More Butternut Squash Recipes

    • Butternut Squash Soup with Turmeric and Ginger
    • Creamy Butternut Squash and Spinach Casserole
    • Slow Cooker Butternut Squash Soup
    • Butternut Squash Crostini with Red Wine Caramelized Onions
    • Butternut Squash and Kale Salad with Toasted Breadcrumbs
    • Chicken, Butternut Squash, and Orzo Soup
    • Twice-Baked Butternut Squash with Quinoa, Pecans, and Parmesan

    Favorite Tools

    • KitchenAid 6-Quart Slow Cooker
    • 6-inch Global Knife 
    • Food Processor or Blender
    Print Recipe
    5 from 2 votes

    Best {and Easiest} Butternut Squash Sauce

    Butternut squash can be so hard to slice and cook which is why this easy slow-cooker method to make creamy, smooth sauce is the best!
    Prep Time5 mins
    Cook Time3 hrs
    Total Time3 hrs 5 mins
    Course: Sauce
    Keyword: butternut squash, slow cooker recipe
    Servings: 6 cups
    Calories: 103kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $4.00

    Equipment

    • 4-quart or 6-quart Slow Cooker
    • Knife
    • Food Processor or Blender

    Ingredients

    • 3 lb Butternut Squash
    • ½ cup Stock, vegetable or chicken

    Instructions

    • 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.

    Nutrition

    Serving: 1g | Calories: 103kcal | Carbohydrates: 27g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 87mg | Potassium: 798mg | Fiber: 5g | Sugar: 5g | Vitamin A: 24150IU | Vitamin C: 48mg | Calcium: 109mg | Iron: 2mg

    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.

    KC Royals

    Related

    « Molly and Clara - 18 Months
    Sausage and Chard Stuffed Shells with Butternut Squash »

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Dee

      September 05, 2016 at 7:34 pm

      Wonderful idea! I can't wait to try this. Do you not add any liquid to the slow cooker?

      Reply
      • Jess

        September 05, 2016 at 8:11 pm

        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!

        Reply
        • Dee

          September 30, 2016 at 2:14 pm

          5 stars
          I tried it and it worked wonderfully! So so good - and easy. Using this method from now on. Thanks for the idea.

          Reply
    2. Liza

      September 30, 2016 at 11:16 am

      5 stars
      Awesome Idea!!! I will Also Try....

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Welcome! We're Jess and Frank. Since 2010, we have been serving up easy, original recipes here on Inquiring Chef.

    More about us →

    Latest Recipes

    • Black Bean and Corn Salsa
    • Shrimp and Chive Dumplings
    • Dumpling and Potsticker Dipping Sauce
    • Crispy Chickpeas {Stovetop, Oven, or Air Fryer}

    Trending Recipes

    • Crispy and Chewy Chocolate Chip Cookie Recipe
    • Honey Ginger Chicken Stir-Fry
    • Mason Jar Overnight Oats
    • Beef and Broccoli Ramen Stir-Fry

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy

    Connect

    • Sign Up! for emails and updates
    • Follow us on Instagram and Pinterest

    Contact

    • Email Us

    Copyright © 2022 Inquiring Chef

    • Pin
    • Share
    • Yum
    • Tweet
    • Email