“How to Cook a Butternut Squash: how to cut a butternut squash” is a trick my little sister taught me. Slow-cooker butternut squash yields tender, sweet, unbelievably delicious squash, and you don’t have to wrestle the hard raw gourd or face it with a knife until it’s already practically ready to cut itself.
We were in the middle of a texting marathon the other day, talking about food — the family pastime. She described the menu she was planning for a little thank-you party for local friends. I mentioned my Roasted Fall Vegetables and Italian Sausage Sheet Pan Meal, which calls for a fair amount of butternut squash. She replied, “Did you know you can cook a butternut squash in a crockpot while you’re at work all day? New favorite meal.”
I had questions: Do you jab it? Halve it? Do anything to it? Her answer was simple: “No! Just put it in, cover it, and cook it.” I was astonished and delighted — she’d invented and tested this method herself. Of course I had to try it.
The next day I picked up three butternut squashes—one for a single slow-cooker test and two to nestle together in a second slow-cooker to see if you can cook two at once. If you’re going to let a slow-cooker run for eight hours, you might as well maximize that time.
Unlike microwave or oven shortcuts that require jabbing or pre-cutting, this method needs only that you wash the squash and lay it in the slow-cooker whole. No wrestling with a stubborn gourd and a sharp knife. That’s the beauty of it.
Once you know how to cook and how to cut a butternut squash after it’s soft, you’ll find countless uses for the cooked flesh. Use it as the base for a creamy soup, a smooth purée served like mashed potatoes, a pumpkin substitute in cookies, an addition to smoothies, or folded into cakes and breads. Having cooked squash on hand is a real convenience for quick meals and baking.
If you have a little one at home, cooked butternut squash makes a great first food. My nephew demonstrates how charmingly messy it can be.
The advantages of this slow-cooker method are clear:
- You avoid wrestling with a hard squash and risking an accident. Cut it only after it’s soft—much safer and easier.
- Drop one or two whole squashes in the slow-cooker, set it, and forget it for about eight hours. You’ll end up with a perfect, healthy side or ingredient for many fall dishes.
How to Cook a Butternut Squash and How to Cut a Butternut Squash
No need to pierce the squash like you would for microwave or oven methods. The only prep you really need is a good scrub. Place the whole squash (or two) in the slow-cooker, cover, and set to LOW.
When the squash is done, a sharp knife will easily pierce the thickest part. Use tongs or oven mitts to transfer the hot squash to a cutting board, allow it to cool 5 to 10 minutes, then slice lengthwise to scoop out the seeds and strings. Scooping the flesh out of the skin is far easier after cooking than before.
Cooking time can vary: it may be done in as little as six hours, though eight hours on LOW is a reliable target. An extra hour or two won’t harm it, and up to nine hours is usually fine. The longer it cooks, the more caramelized—and sweeter—the flesh becomes.
Scoop the flesh from the shells and mash it with butter, salt, pepper, and a splash of dark maple syrup if you like. Store in an airtight container in the refrigerator for a few days, or mash and freeze in ice cube trays for longer storage. Once frozen, transfer cubes to a freezer bag; thaw cubes as needed for baby food, soups, baked goods, or smoothies.
How to Cook a Butternut Squash: How to Cut a Butternut Squash
Rebecca Lindamood
Ingredients
- 1 butternut squash washed. You can use up to 2 squash.
Also needed:
- A slow-cooker
Instructions
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Arrange the washed butternut squash (one or two) in the slow-cooker. Cover and set to LOW. Cook for about 8 hours, or until the squash is easily pierced at the thickest part.
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Use tongs or hot pads to transfer the hot squash to a platter. Let it stand 5 to 10 minutes, slice lengthwise, scoop out seeds and strings, then scoop the flesh from the shells.
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Use the cooked squash as-is, mash it with butter and seasonings, refrigerate for a few days, or freeze in ice cube trays for longer storage.
Nutrition
Carbohydrates: 15 g
Protein: 1 g
Fat: 1 g
Fiber: 3 g
Vitamin A: 13288 IU
Vitamin C: 26 mg
Nutritional information is an estimate provided as a courtesy. Calculate nutrition using the ingredients and amounts you use.
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