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Crock Pot Butternut Squash recipe

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.
5 from 2 votes
Prep Time 3 mins
Cook Time 3 hrs
Total Time 3 hrs 3 mins
Course Side Dish
Cuisine American
Servings 8 servings
Calories 42 kcal


  • 1 butternut squash
  • ½ cup water
  • crock pot big enough to fit your butternut squash in whole
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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: 42kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 330mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9966IU | Vitamin C: 20mg | Calcium: 45mg | Iron: 1mg
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