Learning How to Cook Butternut Squash the easy way makes life so simple. 

Butternut Squash | ©addapinch.com

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?

Butternut Squash | ©addapinch.com

Well, today is your lucky day!

Butternut Squash | ©addapinch.com

Use your slow cooker.

Butternut Squash | ©addapinch.com

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:

How to Cook Butternut Squash

Learning How to Cook Butternut Squash the easy way makes life so simple. Get these easy tips for cooking butternut squash.
5 from 3 votes

Review Recipe

Print Recipe

Prep Time1 min
Cook Time4 hrs
Total Time4 hrs 1 min
Author: Robyn Stone | Add a Pinch

Ingredients

  • butternut squash

Instructions

  • 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.
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Enjoy!
Robyn xo

 

Butternut Squash | ©addapinch.com

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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35 Comments Leave a comment or review

  1. Butternut squash is my very favorite squash, then acorn, then pumpkin! I kind of love fall squashes! Using the slow cooker is a genius idea! Can’t wait to try it!

  2. While visiting Amish farms last week in Ethridge, TN, I bought butternut squash. I will have to give this a try. We also attended the Amish produce auction. You will have to put this destination on your road trip list. Very interesting.

    1. Cut acorn in half, remove seeds, pierce just meaty part not skin, pack with brown sugar then put a tsp. or tbs. of butter on top. Sit upright in small microwave safe pan. Lay wax paper on top. Put in microwave on high for 4-5 min. If not cooked enough try 1-2 more min. Let sit for 5 min. Serve in small bowl. 1/2 per person. EASY!

  3. funny i just blogged about BN squash too ;d i cooked mine 45 min in the oven and had perfect squash that cut into lovely pieces with greatest of ease 😀
    i dont have aslow cooker 🙁 dont really use those here in france :/

  4. I would imagine that if your crockpot is too small, you can wrap the squash in foil and bake on low for an hour or so… Just thinkin’, haven’t tried it as yet.

  5. I freaking love this! Working full time, it can be hard to put a healthy hearty meal on the table… slow cooker to the rescue. I knew about baked potatoes, but never thought about squash! I can’t wait to do this!

  6. Robyn, if ever you lack the time to cook the squash in your slow cooker, there’s a hassle-free solution: Just slice the squash in two, remove the seeds, and slather the inside with olive oil, then salt and pepper. Put them on a non-stick cookie slate, flesh side down, and bake for 50 minutes at 375 F. I always put a head of garlic, with its peel and also slather with oil, under one of the holes left by the seeds. I get “ail confit” by doing this. (Sorry, I’m francophone… garlic confit?)

    d-

    1. I have the same question about the foil. I’m guessing maybe it is to keep the skin/rind from sticking to the crockery. It also could be to keep all the steam in (I know steam woul stay in the crockpot but maybe it’s needed to keep the moisture from leaching out thru the skin, drying out the squash>) I don’t usually use foil but would hate to end up with a big mess if it’s needed.

      Has anyone tried it without the foil? I’m also thinking of using the slow cooker for a shorter time, just enough to soften it up for easier cutting/peeling, and then finishing up with roasting.

      1. I have done it without the foil. It works fine . I had one spot the skin scorched, but it didn’t affect the inside of the squash. The only reason I would use foil was if I pierced the skin and used butter.

  7. Do you have to wrap in foil? Mine has been in for three hours…a butternut and spaghetti nestled in crockpot. But no foil.

    1. Hi Nina,
      I’ve always wrapped in either foil or parchment. I’ve not tried it unwrapped as I believe that by wrapping it would help the squash to hold in any heat and steam inside the wrapping. Let me know how it turns out without wrapping!

  8. These are one of those things I avoid because I had no clue how to fix them. Seriously….this simple! Pinning it!!

  9. I ALWAYS cook it in the slow cooker now- safer than slicing the squash, so easy, can leave it unattended, etc. I have never used foil, just 1 T water. I have done this with butternut, delicata, acorn. I do have a large crockpot, a smaller one might be trickier with huge squash. Will be trying it with a big butternut tomorrow but assume it will work just as well. Just let it cool 15 minutes before cutting and removing seeds and flesh.

  10. We cooked a spaghetti squash in the crockpot last week. Punctured 6 times and cooked on high for 4 hours. No foil and just a tiny bit of water. It was perfect! Doing butternut today without the foil

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