Making butternut squash in the slow cooker just got easier! Whether you want to make silky butternut squash puree or gently cooked butternut squash halves, I’m giving you simple, step-by-step instructions for the easiest hands-off way to prepare it in the crockpot.
Your Slow Cooker = the Simplest Way to Prepare Butternut Squash Halve or Puree
The way to my heart is through maximal flavor with minimal effort – and this butternut squash is exactly that. I wanted a hands-off, low-fuss way to make 1 or 2 whole squashes for an easy side dish, so cooking butternut squash in the slow cooker was a no-brainer. It’s also a great way to keep your oven available for holiday cooking (and on that topic, my slow cooker mashed potatoes and viral baby potatoes are equally easy and perfect for the holidays or any day).
I often lean on my slow cooker to simplify cooking vegetables because it’s just such an easy, hands-off way to go, and this fresh preparation of butternut squash is no different. For this recipe, I’m giving you two methods to try: puree and halves so you have lots of options when it comes to the final product. A quick note to let you know that when it comes to halves, unlike roasting squash in the oven, you won’t get that caramelization on the edges. However, my slow cooker version creates a soft, fluffy texture that lends itself perfectly to stuffing or mashing into a lightly sweet puree.
Welcome to My Kitchen! Let’s Make Slow Cooker Butternut Squash
My Tips for Tender Butternut Squash
- Perfect Amount of Squash: You’ll need two medium butternut squash for this recipe, about 2 to 2 ½ pounds each. If they don’t quite fit, you can slice the top sections off and add to cook alongside. You can also halve this recipe to make 1 medium butternut squash, which will yield 2 squash halves or about 2 cups purée.
- Cooking Liquid: You don’t need to add additional cooking liquid because the squash gently braises in its own liquid.
- Puree for Babies: If you’re making plain butternut squash puree for a baby or toddler, simply skip the seasonings, butter, cream and sugar.
Slow Cooker Butternut Squash (Puree or Halves)
Equipment
Ingredients
For Butternut Squash Halves or Puree
- 2 medium butternut squash (about 2 to 2½ pounds each)
- 2 teaspoons olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
For Butternut Squash Puree
- 2 tablespoons butter
- 3 tablespoons heavy cream
- ½ teaspoon kosher salt
- 2 tablespoons brown sugar
Instructions
- For each butternut squash, remove the stem top, then halve each squash lengthwise, from the bottom to the top. Using a spoon, remove the seeds and discard. Alternatively you can leave the seeds, then remove and discard after cooking.
- Place the halved squash pieces in a 6-quart slow cooker. Drizzle the flesh with olive oil and sprinkle with ¼ teaspoon salt, rubbing the oil in to create an even layer.
- Cover and cook until the squash is very tender, about 2-3 hours on high, or 4-5 hours on low. All slow cookers are different, so start checking on the early side of the recommended time. Add 30 minute increments until desired doneness is reached.
- Uncover and carefully transfer the cooked squash to a cutting board. Discard the accumulated cooking liquid or reserve for another use.
- For butternut squash halves: Sprinkle with additional salt and pepper, then serve, stuff, or store.
- For butternut squash puree: When cool enough to handle, scoop out the flesh, discarding the skin and any remaining seeds.
- Add the cooked squash back to the slow cooker and set to low heat. Add the butter, half-and-half, ¼ teaspoon salt, and brown sugar. Stir until smooth and creamy. Taste and adjust seasonings if desired.
Notes
- This recipe makes 4 butternut squash halves, or about 4 cups of butternut squash puree.
- You’ll need two medium butternut squash for this recipe, about 2 to 2 ½ pounds each. If they don’t quite fit, you can slice the top sections off and add to cook alongside.
- You can also halve this recipe to make 1 medium butternut squash. This will yield 2 squash halves or about 2 cups purée.
- If you prefer to use pre-cut butternut squash (for the purée only), you’ll need 5-6 cups of cubed butternut squash.
Nutrition
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