Did you know that you could use your CrockPot to cook a butternut squash? You can, and there are a few ways of going about it.
- Cooking the squash whole – In my experience this method takes longer in the CrockPot and also creates a literal hot mess to clean up.
- Cooking cleaned-out squash halves – This method requires a minute of prep time. You should be able to cut the squash in half and scoop out the seeds rather quickly, opposed to the five minutes it may take some to peel the entire squash. This is the method we are going to use in this recipe. It’s an easy way to throw a halved squash into the CrockPot if you do not want to take the time or effort to peel the squash. Even while using a good peeler and a cut-resistant glove, the butternut squash still proves difficult to peel for some, and I can understand wanting to skip that step of the process!
If you are cooking just one squash, add 2 cups of water to your crockpot with the squash. If you have a recipe with at least 2 cups of liquid that is going to cook on low for 6 hours, you can simply layer the squash halves on top of your food to cook, that is if you have room left in your pot to do so.
What you need:
- 6-Quart CrockPot, Slow Cooker, or Instant Pot set to regular slow cooker mode.
- Chef’s knife
- Ice cream scoop or large spoon.
- One large butternut squash, cut in half lengthwise and cleaned out.
- 2 cups of water
How you make it:
- Cut your squash in half lengthwise, and use your ice cream scoop to clean out the seeds and junk.
- Add your 2 cups of water to your slow cooker.
- Add your cleaned squash halves to the slow cooker, and set to cook on low for 6 hours.
Note: On the Instant Pot, the “regular” heat setting for the slow cooking mode is equivalent to low on a standard slow cooker.