Crock Pot Butternut Squash
Have you ever tried cutting into a butternut squash so you could cook it? Those things are tough. You've got to use a huge sharp knife. Did you know that cooking a butternut squash in the crock pot is a brilliant idea?
Crock Pot Butternut Squash is so easy to make and you never have to worry about that sharp knife slipping and sending you to the emergency room.
I'll never struggle cutting open a squash again. It's not just a butternut squash that has a tough skin. Any squash that requires a big sharp knife and a muscular forearm to cut open can be cooked in the crock pot.
I love baking a fresh butternut squash with a little butter, brown sugar and cinnamon. What I hate is trying to struggle to cut the butternut squash in half so I can bake it in the oven. The shape of a butternut squash makes it difficult to hold still while trying to cut into it. The tough skin requires a very sharp knife to cut through as it's trying to get away from me.
I am scared to death I am going to lose a finger or two doing it. If you've ever cut through one of these suckers you know exactly what I am talking about.
Planning on making a pumpkin pie this year with a fresh pumpkin pie pumpkin? Throw it in the crock pot whole and let the crock pot cook it.
How to make Crock Pot Butternut Squash
- 1 butternut squash
- ½ cup water
- crock pot big enough to fit your butternut squash in whole.
- Scrub the outside of the butternut squash well.
- Place water and squash into the crock pot.
- Cook on high 3-4 hours or until the squash is fork tender.
- Carefully remove the hot squash to a cookie sheet and allow to cool.
- Cut the squash down the center and remove the seeds.
- With a spoon scoop the squash from the skin.
- You can serve the warm squash as is with butter, brown sugar and a sprinkle of cinnamon or use the squash to make another recipe.
Crock Pot Butternut Squash
Ingredients
- 1 butternut squash
- ½ cup water
- crock pot big enough to fit your butternut squash in whole
Instructions
- Scrub the outside of the butternut squash well.
- Place water and squash into the crock pot.
- Cook on high 3-4 hours or until the squash is fork tender.
- Carefully remove the hot squash to a cookie sheet and allow to cool.
- Cut the squash down the center and remove the seeds.
- With a spoon scoop the squash from the skin.
- You can serve the warm squash as is with butter, brown sugar and a sprinkle of cinnamon or use the squash to make another recipe.
Nutrition
Have you ever cooked a butternut squash in the crock pot? Did you love it or hate it?
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