Crock Pot Butternut Squash
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.
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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
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