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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


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


  • 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.


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