Fall earns its place as my favorite season because of colorful leaves and squash. I get giddy every time I walk into the grocery store and see the produce section overflowing with butternut squash! I’ve already shared with you my easy technique to make butternut squash into a pizza crust, and here is another simple way to prepare the starchy veggie for a creamy side dish or a baking ingredient.
Crockpot butternut squash frees up your oven for other dinner duties and won’t heat up the whole house.
How to Use Crockpot Butternut Squash
Squash is often a staple for those on the SCD, GAPS, or Paleo diet. Here are my favorite ways to use this veggie:
- Topped with liberal dollops of raw honey and butter and a sprinkle of cinnamon
- Instead of pumpkin in Kelly’s dairy free, egg free pumpkin pie filling
- In my chicken pancakes (this is a delicious but admittedly weird recipe)
- In creamy butternut squash soup
- Instead of applesauce in my Ultimate Coconut Flour Pancakes
Crockpot Butternut Squash Pureé
1 butternut squash
What to do:
Remove the stem and slice the squash lengthwise (the hardest part of this whole recipe – squashes are tough to cut!). Scoop out the seeds and place lengthwise in the slow cooker. If necessary, cut the stem end of the squash so that it fits, then adjust the cut pieces around the squash. It doesn’t need to look pretty, you just need to be able to close the lid. Add 1/2 inch filtered water in the Crockpot, cover, and cook on HIGH for 2–2 1/2 hours. Check occasionally and add a little more water if needed.
Remove the squash from the remaining liquid and scoop out the soft squash from the skin. That’s it! You now have a couple of cups of butternut squash puree!