roasted butternut squash
This slow cooker roasted butternut squash recipe is simple and effortless. No peeling or seeding needed before cooking—just wash, cook, and enjoy a creamy, tender squash perfect for a healthy side or mash.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 medium butternut squash about 3 to 4 pounds
- 1 tbsp butter
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Preparation Steps
- Wash the butternut squash well and break off the stem if possible. No need to prick the skin.
- Place the whole unpeeled butternut squash in the slow cooker. No water is needed.
- Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours, until the squash is tender and a fork pierces easily.
- Allow the squash to cool enough to handle safely.
- Remove the squash from the slow cooker and place it on a cutting board.
- Cut the squash in half lengthwise from the stem end to the blossom end. Use a spoon to scoop out and discard the seeds.
- Scoop out the soft squash flesh and mix with butter, salt, and pepper to taste. Serve warm.
Notes
This method is the easiest way to cook butternut squash with minimal effort and no peeling. The flesh turns out creamy and perfect for mashing or using in other dishes.