Crock Pot Butternut Squash
Arlene Mobley - Flour On My Face
Crock Pot Butternut Squash is so easy to make. Cooking a thick skinned squash in the slow cooker takes all the hard work out of cutting the squash. Once cooked in the crock pot a knife slide through the thick skin of a butternut squash like butter.
Cook Mode Prevent your screen from going dark
Prep Time 3 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 3 minutes mins
Course Side Dish
Cuisine American
Servings 8 servings
Calories 42 kcal
Follow Flour On My Face on Pinterest
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.
Calories: 42 kcal Carbohydrates: 11 g Protein: 1 g Fat: 1 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Sodium: 4 mg Potassium: 330 mg Fiber: 2 g Sugar: 2 g Vitamin A: 9966 IU Vitamin C: 20 mg Calcium: 45 mg Iron: 1 mg
Share a picture on Instagram and tag @flouronmyface2