Butternut Squash is popping up at my grocery store and I’m sure it is in your area as well. I love making recipes using this fall favorite, but have to be honest – sometimes I didn’t use it because it is so gosh darn hard to cut.
Then, I had a revelation and I haven’t looked back.
Want to know how to cook butternut squash easily? How to get into it without the risk of cutting yourself or worrying with poking holes in it for the microwave?
Well, today is your lucky day!
Use your slow cooker.
Yep, you probably guessed that would be my suggestion after I sang its praises with my slow cooker baked potatoes the other day, but seriously, it makes cooking butternut squash easy peasy.
Here’s how to cook butternut squash in your slow cooker:
- butternut squash
- Wrap butternut squash with aluminum foil and place inside the slow cooker insert. Cook on high for 4 hours or low for 6 hours.
- Remove from slow cooker and allow to cool for about 15 minutes before trying to handle.
- Unwrap butternut squash, slice it in half with a knife, and then scoop out the seeds and membrane from the inside of the butternut squash and discard.
- Scoop out the soft butternut squash flesh with a large spoon and place into an airtight container for later use.
- Keep refrigerated up to one week in an airtight container.