Do you ever have those moments where you wonder why you didn’t think of something sooner? A how-did-I-even-function-before-this-epiphany moment? That happened to me this week. Yes, I’m being dramatic. But learning that I could cook butternut squash in the crockpot was a game-changer for me.
Imagine the possibilities!
I can have an already cooked butternut squash ready at dinnertime. So many recipes just became a thousand times easier. And quicker. Make sure you read through to the end of this post because I’m going to share with you some fabulous recipes you can make once you have your slower-cooker-cooked squash!
I have a feeling my family is going to get sick of butternut squash real quick because I loooove it, but the time it takes to cook it holds me back from making it as much as I’d like. No longer!
This isn’t so much a recipe post as a let-me-show-you-how-stinkin’-easy-this-is post. Let your crockpot do the work for you. Here’s how you do it.
Step 1: Cover your butternut squash in foil.
Step 2: Put the foil-covered butternut squash in your slow cooker (crockpot) and cook on low for 6-8 hours or on high for 3-4 hours, depending on the size of your squash.
Step 3: Allow the squash to cool and remove the tin foil.
Step 4: Cut the top stem off of the butternut squash.
Step 5: Cut the butternut squash in half length-wise.
It is so much easier to cut through a cooked squash!
Step 6: Scoop the seeds out of the butternut squash.
Enjoy your butternut squash! Please feel free to share your favorite butternut squash recipe in the comments. I’d love to see them!