Crockpot Butternut Squash – Cook butternut squash in your slow cooker!

How to cook butternut squash in your crockpot!

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:

Crockpot Butternut Squash Pureé

How to cook butternut squash in a crockpot - couldn't be easier!What you need: 

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! 

Get the Empowered Sustenance Newsletter

Join 22,000 others and receive recipes, wellness tips and my e-cookbook Grain Free Holiday Feast delivered to your inbox!

Some of the ads on this site are served by AdChoices and, as a result, I do not necessarily recommend the advertised products. The revenue from the ads makes it possible for me to continue blogging, so I appreciate your understanding.

Comments

  1. says

    Found yur site from Whole Foods Wednesday. I received 6 butternut squash from our CSA last week. I will be making soup today, but was not sure what to to with the others. Thanks for the ideas.

    Would love it if you would share your recipes with me at my blog FeedingBig.blogspot.com.
    We have a wonderful party on Fridays!

  2. Kelly says

    Most squash, including butternut varieties, are coated with wax to prevent them from rotting too quickly. Others suggest the wax is a natural part of the plant. I would suggest peeling the squash before putting it in the crock pot.

    :)

  3. Vashti says

    I love how you say you use it in lieu of pumpkin…

    *giggles* the butternut (squash) *is* a pumpkin.

    The term North Americans use when they say ‘winter squash’ is – in every other English speaking country – understood by the generic term ‘pumpkin’.

    I agree, though, that this particular variety is highly versatile and can carry both sweet and savory flavones well! Roasted, cooled, and drizzled with the tiniest amount of balsamic vinegar is (as The BFG would say) delightsome!

  4. Christy says

    Oh my! So simple yet so brilliant! With all the kitchen duty on SCD I’m always on the lookout for ways to save time and effort.

Leave a Reply

Your email address will not be published. Required fields are marked *